Pecan Cashew Butter is one of the easiest nut butters to make – the pecans and cashews practically melt in the food processor. I prefer to warm my nuts up on a skillet or pan on medium to high heat on the stove top over the traditional oven method. This ensures that the nuts are evenly roasted and do not burn (watch them closely!). Make sure to scrape down the sides of the food processor every couple of minutes or when the nuts start to build up on the sides. Give your food processor a little break after a couple of minutes if you feel that it starts to get hot. Whatever you do, do not add any water to the nuts to help them process – this will leave you with a sticky nutty goo rather than a smooth and creamy nut butter.