Cinnamon-Sugar Peashew Butter

One of my most cherished simple pleasures is the smell of nuts roasting in the oven.  The buttery and earthy aroma wafting through the house is just sheer coziness.

And, in my home, where there are nuts roasting, nut butter is not far behind.  It’s just one of the most simple and inviting things to make at home.  I get pretty creative too, mixing flavors and nut varieties, and such.  Maybe a dollop of coconut butter….

Mmmmmm…

So today I’d like to share with you one of my favorite nut butter recipes:

Cinnamon-Brown Sugar Peashew (peanut/cashew) Butter by The Greenhorn Knitter

  • Difficulty: easy
  • Print

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You’ll need:

  • 1/2 cup raw cashes
  • 1/2 cup raw, skinless peanuts
  • 1 pint mason jar
  • 1 tablespoon unrefined coconut butter
  • 1 teaspoon cinnamon
  • 1 tablespoon dark brown sugar
  • food processor

Directions:

  1. Preheat the oven to 350°.
  2. Spread out the peanuts on the cookie sheet.  These will start roasting first as they roast more quickly then the cashews.  Pop them in the oven and set the timer for 20 minutes.
  3. Once the timer reaches 12 minutes, pull out the peanuts and add the cashews to the cookie sheet with the peanuts.  Spread the nuts out evenly over the sheet.  Pop them back in for the remaining time.
  4. Now it’s important to use your nose to guide you.  If the nuts start smelling really toasty, check them.  They should have a golden brown color, with maybe a bit of amber coloring, but no darker.  If that happens before the timer sounds, pull ’em out.
  5. You don’t want to let the nuts cool.  Toss them into a food processor right away, and begin processing.
  6. Once the consistency begin to become buttery, add the coconut butter, brown sugar, and cinnamon.  Continue to process the butter until it’s shiny and the consistency of warmed peanut butter.
  7. Pour the butter into your mason jar and let cool on the counter for about 3o minutes. (You may want to spread the warm, fresh nut butter on a slice of toast or a banana sliced lengthwise and test it for poison…if you know what I mean.)
  8. Enjoy!

* Keep refrigerated.  The coconut butter will keep the peashew butter spreadable, even when it’s fresh from the fridge.

2016 The Greenhorn Knitter

Cheers friends!

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