Cinnamon Honey Nut Butter
October 24, 2016 | Makes 1 Jar
- 1 Cup of Cashews (150g)
- 1 Cup of Almonds (150g)
- 1 Teaspoon of Cinnamon
- 2 Teaspoons of Honey
- Pinch of Coarse Salt
I’m loving mixed nut butters at the moment. Mostly because I never seem to have enough of one kind of nut but also because it really does make a difference to the taste. This one has the super creaminess of cashew butter and the gorgeous smoothness of almond butter and the cinnamon and honey makes it taste like such a treat. I’ve been slathering it on everything lately, it’s gorgeous on toasted sourdough or just with banana or apple and there’s nothing quite like it dolloped on top of hot porridge.
Preheat the oven to 180’C. Add the nuts to a roasting tray and roast at 180’C for 8-10 minutes until golden.
Add the roasted nuts to your food processor and blend until fine. Add in the cinnamon and a pinch of coarse salt and blend on high until smooth. This will take between 3 and 10 minutes depending on your food processor. The nuts will gradually form a ball as it blends and then suddenly turn smooth and runny.
When it’s nice and smooth, add in the honey. This will thicken the butter a little so blend again for a minute or two until it’s back to your desired runnyness.