Spiced Caramel Almond Pumpkin Nut-Seed Butter
10 to 15 minutes
- 2 cups (291 g) raw whole almonds
- 1 ¼ cups (185 g) raw pepitas
- Demerara Style Sugar ½ cup (108 g) Redpath® Demerara Style Sugar, firmly packed
- 2 tsp (6 g) ground cinnamon
- ¼ tsp (1 g) cayenne
- ¼ tsp (2 g) salt
- Preheat oven to 300℉ (150℃). Line two baking sheets with parchment paper.
- Spread the raw almonds onto one of the baking sheets. Spread the raw pepitas onto the other prepared baking sheet.
- Place both sheets into the oven. Toast the almonds for 10 to 15 minutes, or until fragrant - take out the pepitas after 5 minutes.
- Place the still-warm almonds and pepitas into the bowl of a food processor (fitted with the metal blade).
- Process the almonds and seeds. Scrape down the bowl a few times to ensure that the almonds and pepitas are getting mixed.
- After approximately 5 minutes the mixture will turn into a thick paste.
- A few more minutes of processing and the paste will clump together into a “ball”
- After approximately 12 or 15 minutes of blending, it will form into a smoother, looser spread. At this point, add the Redpath® Demerara Style Sugar, ground cinnamon, cayenne and salt.
- Process for an additional 3 to 5 minutes, in order to ensure that the sugar and spices are well incorporated into the nut-seed butter.
- Place butter into an airtight container or jar with a tight fitting lid and store in the fridge for up to 2 weeks. Make sure to mix the Spiced Caramel Almond Pumpkin Nut-Seed Butter before each use, as the oils will naturally separate after sitting.
- Let the food processor rest every 5 minutes, or so, to ensure that the motor does not burn out. This is also a good chance to scrape down the bowl of the food processor.
- Warmed nuts and seeds tend to process and break down more easily. Any of the spices can be decreased or increased depending on the desired level of spice.
- Any of the spices can be decreased or increased depending on the desired level of spice.