Miele Cooks - Roasted Almond-Pecan Butter

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Once you make your own nut butter at home you will never go back to store-bought! Our recipe is a mixture of almonds and pecans that gives you the dark roasted color and thinner consistency that is better than any almond butter you’ve tried. Great on an English muffin with apple slices or straight off of a spoon, it’s sure to be your favorite afternoon treat.

Roasted Almond-Pecan Butter
Prep time: 5 minutes
Cook time: 25-30 minutes

Ingredients
2 cups raw almonds
½ cup raw pecans
Pinch of salt

This recipe can be halved or doubled. If you prefer a thinner butter, increase pecans.

Directions

1. Pre-heat oven to 350°F on Convection Bake. Spread nuts on a Universal Baking Tray in an even layer. Lightly toast almonds for 8-10 minutes. After roasting almonds, remove them from the oven and transfer them to a bowl to cool. Now roast the pecans at the same temperature for 6 minutes. Watch carefully to prevent pecans from burning since they are more delicate than almonds. Allow nuts to cool before processing.

2. In a food processor bowl, blend almonds and pecans. Depending on the size of your food processor and the amount of nuts, you may need to scrape the bowl occasionally. Be careful if you are using a mini rubber spatula as the sharp blade might damage the rubber spatula. Add salt ½ way through making your nut butter. You will need to process the nuts for at least 10 minutes. Alternate between pulsing and processing while scraping the bowl for even and smooth results.

3. Transfer to a glass bowl with a tight lid.

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