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Maple Pecan-Cashew Butter

This shiz is so good that I’ll probably name my three children Mayple (no name is complete without a Y, Facebook is teaching me), Pe’Can (the apostrophe makes it formal) and Cashew Butter (because I’m Southern, so a double name is obligatory). The boys are the ones with the nuts. Ba-dum-dum-ching. It’s Wednesday. I’m wearing sequins at work. Go with me.

What Pinterest has taught me is that literally everything in the whole world can be DIY: deodorant, dishwasher detergent, toilet paper made out of leaf pulp, perfectly sculpted and bronzed abs. So I ignore it all, clip my coupons, fill out my shopping spreadsheet and allow my shoulder chip to be the big spoon and nestle closer. But, then I decided that nut butter may actually be possible without having to forage for products that cost $43 per ounce (I’m looking at you, gluten-free, vegan, whole wheat, flour-free flour sugar derivative composite gunk). Hands-on time totals approximately 30 seconds. You literally do no work, but you get to brag the pants off these nuts. And y’all know I love bragging about nuts (hiiii, husband).
NutButter
Maple Pecan-Cashew Butter
2 cups raw cashews
1 cup raw pecans
2 T. olive oil
1 T. coconut oil
2 T. maple syrup
Sea salt

Spread nuts evenly on a baking sheet and roast 20 minutes at 250 degrees. Remove from oven, and immediately transfer nuts to a food processor. Add olive oil, coconut oil, maple syrup and generous sprinkle of sea salt. Allow food processor to run uninterrupted 10-15 minutes. Pause and scrape sides down with rubber spatula and allow to run additional 10-15 minutes, or until nut butter reaches desired consistency. Transfer to mason jar and refrigerate.

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