Crunchy Maple Pecan-Almond Butter

Steps

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment.
2. Spread the almonds on one side of the sheet and roast 6 minutes, then add the 50 g of whole pecans to the other side and roast 5 to 6 minutes more, until both are fragrant and lightly darker inside. Leave the oven on.
3. Move the roasted nuts to a plate to cool about 10 minutes until just warm.
4. While the nuts cool, toss the 30 g of chopped pecans with half of the maple syrup, spread them on the parchment and roast 4 to 5 minutes until glazed and bubbling. Cool completely so they turn crisp.
5. Put the warm roasted almonds and pecans in a powerful blender or food processor and blend, stopping to scrape down the sides every minute, for 6 to 10 minutes until smooth and runny.
6. Add the remaining half of the maple syrup and the salt, and blend about 30 seconds until glossy; the butter may tighten slightly from the syrup.
7. Break up the cooled maple-glazed pecans and stir them into the nut butter by hand for crunch.
8. Spoon into a clean jar and serve on toast, oatmeal or sliced fruit; keep refrigerated up to 2 weeks.