Ingredients
- 3 cups raw nuts or seeds (almonds, walnuts, pecans, pistachios, cashews, macadamia nuts, hazelnuts, pumpkin seeds, sesame seeds, hemp seeds, or sunflower seeds)
- 1 tsp. sea salt
Mix-Ins (optional; pick one or more from the list below)
- ½ tsp. vanilla extract
- ½ tsp. almond extract
- 1 tsp. cinnamon
- 2 tbs. cocoa powder
- 2 tbs. honey
- 3–4 tbs. coconut oil (for a smoother nut butter)
Directions
- Preheat oven to 350 degrees F.
- Spread the raw nuts or seeds on a large, rimmed sheet pan and bake until fragrant and toasted, about 10 minutes, stirring halfway through. Allow the nuts to cool for a few minutes.
- Add the roasted nuts to a food processor and process until creamy, about 10 to 15 minutes, pausing to scrape down the sides as necessary. Do this in stages, three to four minutes at a time, with breaks in between so your food processor doesn’t overheat.
- Add salt and any other mix-ins and process until combined. For a smoother, creamier result, add coconut oil and process once more.
- Scoop nut or seed butter into a clean canning jar and store in the refrigerator for up to two weeks. Bring to room temperature before serving.
Photography: Terry Brennan
