CINNAMON-RAISIN ALMOND-WALNUT BUTTER
Provided by Food Network Kitchen
Time 25m
Yield 1 cup
Number Of Ingredients 0
Steps:
- Toast 3/4 cup walnuts on a baking sheet at 350 degrees F until golden, 12 to 15 minutes. While the walnuts are warm, make Basic Almond Butter, using 3/4 cup almonds and the walnuts and using only 1 teaspoon vegetable oil. Add 1/4 cup raisins and 1 1/2 teaspoons cinnamon and process until the raisins are finely chopped.
CINNAMON-WALNUT BUTTER
Steps:
- Combine the butter, walnuts, maple syrup, cinnamon, vanilla, and salt in a bowl and mix until well blended. Serve with pancakes.
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- Preheat the oven to 350°F. Spread the almonds on a lined baking sheet and bake in the heated for 10 minutes, or until fragrant and lightly toasted. Let cool for a few minutes on the counter top. You can skip this step if you want a raw almond butter.
- When the almonds are cool, add them to your food processor or high-powered blender (I used my Vitamix). Process for about 3-6 minutes, scraping down as necessary. Your time might be shorter if you’re using a high-powered blender (it only took me about 2 minutes) but it will take longer in a food processor and you’ll have to scrape down the sides more often (could take up to 20 minutes – don’t give it, it’ll break down into buttery goodness eventually!).
- When the almonds have broken down into a smooth, creamy butter, add the cinnamon, salt and coconut oil, if using (use it if you want a thinner, drippier almond butter). Process to incorporate, and taste. Adjust add-ins as desired. Finally, add the raisins and pulse in one or two times just to break them up a bit – you don’t want to blend them completely in.
- Transfer to a sealed glass jar or two (like a mason or Weck jar) and store at room temperature for a month or in the refrigerator for 2-3 months.
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