Makes about 1 1/2 cups
From Alana Chernila, "The Homemade Pantry"
1 pound (3 1/2 cups) shelled raw nuts
1/2 teaspoon kosher salt, plus more to taste
2 teaspoons honey
1 to 4 tablespoons canola or peanut oil, depending on the nuts
Preheat oven to 350 degrees. Spread the nuts on a baking sheet and roast for 10 to 15 minutes, or just until they begin to brown. Remove the baking sheet from the oven and allow the nuts to cool slightly.
Place the nuts, salt and honey in the bowl of a food processor. Blend for 20 seconds. With the motor still running, drizzle a tablespoon of oil into the bowl through the chute in the lid, and process for 30 seconds. If the nut butter is still dry, continue to blend and add additional oil, a little at a time. Process for up to another minute to reach your desired consistency. Taste and adjust for salt, if needed, and stir in any flavorings you wish.
Keeps refrigerated in a covered container for up to 1 month.
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