Chunky Cinnamon Cardamom Almond-Pepita Butter

Steps

1. Preheat the oven to 350°F (175°C) and line a sheet pan with parchment.
2. Spread the almonds on one side of the pan and roast for 6 minutes, then add the pumpkin seeds to the other side and roast 5 to 6 minutes more, until the almonds are fragrant and the pumpkin seeds puff and turn lightly golden.
3. Let the almonds and pumpkin seeds cool for about 10 minutes, until warm but easy to handle.
4. Set aside about one quarter of the roasted almonds and coarsely chop them for the chunky mix-in.
5. Put the remaining three quarters of the almonds and all the pumpkin seeds in a powerful blender or food processor and blend for 8 to 12 minutes, scraping down the sides every minute or two, until smooth and runny. Rest the motor if it gets hot.
6. Add the flaxseed, brown sugar, cinnamon, cardamom and salt, and blend 1 minute more until evenly mixed.
7. Pulse in the chopped almonds just 2 or 3 times so they stay in crunchy pieces.
8. Scrape the nut butter into a clean jar and let it cool to room temperature; it thickens as it cools. Spread on toast or swirl into oatmeal, and store covered in the fridge for up to 3 weeks.