I can eat this by the spoonful! A delicious and morish nut butter that is the perfect mix of salt and sweet. Spread over toast, drizzle over a pancake stack, add to smoothies or even into baking or our Salted Caramel Crunchy Granola.
Roasted Macadamia Nut Butter
Makes: 1 cup
Preparation: 20 minutes
☆ 2 cup raw unsalted macadamia nuts
☆ 1/2 cup broken cashew nuts
☆ 2 tbsp maple syrup
☆ 2 tsp ground vanilla
☆ 1 tsp salt
Preheat your oven to fan bake 180ºC.
On a baking tray spread your macadamia and cashew nuts evenly & roast for 10-15 minutes or until golden.
Remove the nuts from the oven and leave to cool for 5-10 minutes. Transfer to a food processor and process for about 10 minutes scraping the sides as required. You should have a smooth and creamy consistency nut butter.
Add in the maple syrup, ground vanilla and salt and process for another 1-2 minutes.
Transfer to a jar and keep for 1-2 months.
Use this recipe in our Salted Caramel Crunchy Granola!