Spiced Almond Butter

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.

CHEF'S TIP

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.

Related Recipes & Tips