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I love making nut butters. So fresh, so customizable, and the flavor is out of control! One of my favs by far is Pecan Cashew Butter!
Y’all know how much I adore cashews (exhibit A, exhibit B, exhibit C, more to come I’m sure). I use them in everything. And there’s just something it does when it’s a side kick to this butter — it creamifies it more than just using pecans alone. But the pecans, sheesh! That unique buttery flavor!! And they sure know how to get things silky with their oily selves.
Take a look at that drippage!!
I’m telling you, this stuff is soooo good. It’s so smooth, drippy, and it has a natural sweetness about it. You could seriously use it as a sauce on ice cream instead of (or in addition to) hot fudge!!
How to Make Pecan Cashew Nut Butter
For this pecan cashew butter, you’re going to want to get the pecans and cashews nice and toasty! That will not only enhance the flavor but it will also help release some of the oils when you get grinding — making it smooth as butta’!! But don’t get them overly toasted — otherwise you’ll face some burnt flavs. No good for this butter!
Let them cool and then pop them in the food processor and get them going. You will go through phases in grinding your nut butter. First, the nuts will break down into a coarse powder, then a fine powder. Don’t stop believing — keep going! It will start getting rowdy and balling up. It might start to look like a “dough.” Keep on keeping on!
After it’s gone past the dough-ball phase, you will eventually start seeing the nut butter transform into a smooth nut butter consistency. You just gotta keep processing! You can give your machine breaks every now and then to ensure it doesn’t overheat. Then add in the vanilla powder (or vanilla extract), cinnamon, and salt — give it one more spin and BOOM! The best.
Pro tip: To really get that natural sweetness going, let the nut butter sit for a few hours to allow the vanilla powder to bloom and permeate. I’m telling you, those few hours make all the difference in a sweet essence that flows throughout!
Once it’s done, you can store it in a jar in the fridge for a month or two. And I’m telling you, if you like pecan pie, straight pecans or just want to enjoy life a little more — you will LOVE this butter!!
Pecan Cashew Butter
Ingredients
- 2 cup raw pecans
- 1 cup raw cashews
- ½ teaspoon vanilla powder (or 1 teaspoon vanilla extract)
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Instructions
- Preheat the oven to 325°.
- Place pecans and cashews on baking sheet and roast in oven for 10 minutes. Allow to cool completely.
- To a food processor, add pecans and cashews, and being processing (this will take some time). You will go through phases in grinding your nut butter. First, you'll see a the nuts break down be coarse, then a fine powder. Keep going! It will start getting rowdy and balling up, looking like a "dough." Keep processing! After it's gone past the dough-ball phase, you will start seeing the nut butter transform into a smooth nut butter consistency. You just gotta keep processing! You can give your machine breaks every now and then to ensure it doesn't overheat.
- Once it's turned into butter, add in the rest of the ingredients and process until everything is well incorporated together. If you're using vanilla powder vs. extract, let the nut butter sit for a few hours to really allow the vanilla flavor to bloom throughout.
- Now you can use it on your toast, pancakes, ice cream, or just ladle that goodness into your mouth!
- Store in a jar in the fridge for about a month.
