[The astute among you will note that one of the jars above has changed, as in a Highlights–or, oddly, People Magazine–“Can you spot the difference?” game. We’ll discuss what happened to the other jar later. In fact, we’ll discuss two out of three later. For now, let’s focus on one.]
Although at one time, I crafted the perfect proportion of each nut and seed in the mix, I will also happily settle for just using up odds and ends of nuts that I can scavenge from around the house.
This might mean grabbing 1/4 cup from each of Papa Smart’s nearly-empty nut cans, and a 1/3 cup from the random bag of bulk bin hazelnuts I found in a food box packed in the car from my move.
I also thanked my lucky stars for my October Foodie Pen Pal, Jordan, who gave me a bag of roasted North Carolina peanuts, which I saved and were now functioning as a perfect addition to my nuttiness.
I also added vanilla for kicks. If your nuts were unsalted, you might need a dash of that to further enhance the taste. I thought about adding some cloves and nutmeg…but I figured I’d show some (uncharacteristic) restraint.
I did, however, decide to make the ‘snow’ visible in the final product, so I added a final tablespoon or so after I had adjusted the cinnamon to perfection. Pulsing the processor just once or twice let the coconut mix in without turning into butter.
*It’s truly a grand event in The Legend of the Nutty Butter (TM).It’s also a bit of a mess. But just like a slightly disastrous classroom indicates work being done, a slightly disastrous kitchen shows signs of great achievement. (And a little bit of fun, too?)Don’t forget to leave some in the bottom of the processor bowl for scraping directly onto your tongue.
But take caution with the blade. I’ve cut many a spatula on sharp edges. [And I’m not saying I’ve cut my tongue…but I’m also not going to deny that all that Nutty Butter in all those crevices can be very tempting…]
2 1/2 cups mixed roasted nuts [peanuts, almonds, cashews, hazelnuts…]
1 1/2 Tbsp. ground cinnamon (plus more to taste)
1/2 tsp. vanilla extract
3 Tbsp. flaked coconut, separated
1. Put nuts into food processor and process until smooth and nut butter-y. [This will take awhile. Be patient. Drink some coffee.]
2. Add cinnamon, vanilla, and 1 1/2 Tbsp. coconut. Process until smooth.
3. Add remaining coconut and pulse two or three times, just until coconut is mixed in.