Sweet and Salty Nut and Maple Butter
Ingredients
1 cup Alison’s Pantry Raw Macadamia Nuts
½ cup Alison’s Pantry Raw Cashews
20 grams butter
¼ cup pure maple syrup
¼ heaped teaspoon sea salt
1 tsp vanilla extract
Method
- Put macadamias and cashews in food processor. Process until the butter is really smooth and creamy (stopping to scrape down the sides a couple of times)
- Add the remainder of ingredients and process until just combined
- Transfer butter into a container and allow to ‘rest’ in the fridge for 24 hours to allow the flavours to develop
- The butter will keep for a couple of weeks in the fridge