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Sweet and Salty Nut and Maple ButterNutButter_AP Raw 0002

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


  1. 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)
  2. Add the remainder of ingredients and process until just combined
  3. Transfer butter into a container and allow to ‘rest’ in the fridge for 24 hours to allow the flavours to develop
  4. The butter will keep for a couple of weeks in the fridge