Maple Pecan and Brazil Nut Butter

Instructions

• 1Preheat the oven to 350°F. Line a baking sheet with parchment paper.
• 2Put the pecans and Brazil nuts in a bowl. Drizzle with maple syrup and toss to coat. Spoon onto the baking sheet, adding any maple syrup left in the bowl, and spread evenly.
• 3Bake for 8-10 minutes, stirring the nuts halfway through, until golden. Set aside for 10-15 minutes to cool.
• 4Put the maple nuts, cinnamon and salt in the blender and secure the lid. MIX for 15 seconds. Scrape down the side, then CHOP for 20-30 seconds, stopping and using the tamper to press the ingredients into the blades.
• 5BLEND for 15 seconds then PUREE for a further 15 seconds, scraping down the side as needed. If the nut butter is too thick, add a little oil and continue blending until a thick, spreadable consistency is reached.
• 6Remove the lid and scrape down the side of the blender. MILL for 30 seconds until well blended. Taste, adjust the salt to your liking.
• 7Spoon into a clean sterilized jar and store in the refrigerator for up to 1 month.
• 8Use the CLEAN program to clean the blender.