Pecan Cashew Butter

  

I kinda have an obsession with nut butter. I love everything about it – it’s creaminess, nuttiness, and the way that it tastes devilishly good slathered on practically anything. One of my favourite all-time energy boosting snacks is a sweet banana dipped and slathered with silky smooth almond butter. Even though I love almond butter in all its glory I sometimes like to branch out and experiment with other types of nuts – am I ever glad I did.

 

 

This Pecan Cashew Butter is maybe the most decadent nut butter I have ever made. It is out of this world creamy from the cashews and super rich in subtle flavours from the pecans. The mixture of the slowly roasted pecans and cashews make a magic nut butter that makes the perfect breakfast, snack or dessert on its own, dipped in fruit, or slathered on warm, crispy, hearty bread. In the morning, I often have a tablespoon of Pecan Cashew Butter alongside my morning smoothie such as my favourite Tropical Green Smoothie – best way to start the day ever. 

 

 

But let’s get real, my favourite way to enjoy this Pecan Cashew Butter is straight from the jar. If you have difficulty with portion control and nut butters (am I the only one!?) I find that measuring the amount I want to eat out first and putting it away before I devour the whole jar helps, but sometimes I just can’t seem to help myself. This Pecan Cashew Butter is legit 😉

 

 

One of the biggest complaints I hear about making nut butters at home is the difficulty in processing the nuts. No problems here, the pecans and cashews practically melt in the food processor after being scraped down only a couple of times. I whipped this pecan cashew butter up in under 30 minutes flat – from the time I was roasting the nuts on the stove to when they were perfectly melted in my food processor. To save some time, I carefully roasted the pecans and cashews on a pan instead of sticking them in the oven. I prefer this method because it saves time and is much easier to control the amount that the pecans and cashews are roasted. I also find it easier to ensure that the nuts are evenly roasted without any burnt bits – something that always happens to me when I use the traditional oven roasting method. 

  

  

My blog posts have been a bit sporadic lately – the end of my semester is coming up and the amount of papers I have to write and articles I have to read seem to never come to an end (#graduatestudentlife). I just keep envisioning holding that piece of paper in my hand in just over a year when all this work will be worth it! But seriously, my papers are calling me! Sending out good vibes to all the students out there – we got this 😀