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Homemade Baklava Nut Butter

Made of honey-roasted cashews and almonds, this crunchy baklava nut butter is swirled with a mix of toasted pistachios and walnuts with a hint of cardamom to finish it off—it's the perfect topping to your morning toast and oatmeal!
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Course: Snack
Author: Mae Martin

Ingredients

  • 1 cup raw cashews
  • 1 cup raw almonds
  • 2 tablespoons honey
  • 1 cup unsweetened shredded coconut
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon ground cardamom
  • ½ teaspoon kosher salt
  • 1 vanilla bean, seeds scraped from the pod (or 1 teaspoon vanilla bean paste)
  • ¼ cup chopped toasted walnuts
  • ¼ cup chopped toasted pistachios

Instructions

  • Preheat the oven to 350℉ and line a baking sheet with parchment paper. Scatter the cashews and almonds onto the baking sheet, then pour over the honey, tossing to coat evenly.
  • Bake the cashews for 10-15 minutes, using a spatula to toss the nuts every 5 minutes so they toast evenly.
  • In the meantime, toast the shredded coconut in a saucepan over medium-low heat, stirring constantly until evenly golden brown and a nutty aroma is released, about 3-5 minutes. This step can also be done by toasting the coconut on a sheet pan in the oven for 5-10 minutes, stirring once or twice midway through.
  • Immediately scrape the coconut into a bowl to stop the cooking process. Set aside.
  • Once the nuts are browned, remove the pan from the oven and allow to cool slightly (about 5 minutes).
  • Place the toasted nuts along with the toasted shredded coconut into the bowl of a food processor fitted with a blade attachment. Make sure that any steam from the cashews can release through the feeding tube, otherwise the condensation can drip into the nut butter and cause it to seize.
  • Allow the machine to run until a nut butter forms, scraping down the sides every few minutes. It will turn from a crumbly flour to a thick paste then nut butter (this could take up to 10 minutes). The longer you process it, the runnier the butter will be.
  • Once a nut butter forms, add the spices, vanilla, and salt, then process until evenly incorporated. Taste and adjust the salt levels, if needed. Scrape the nut butter into an airtight container or jar, then stir in the chopped walnuts and pistachios.
  • Store at room temperature (or in the fridge) for around a month.