Crunchy Sea-Salted Walnut-Almond Butter

Steps

1. Preheat the oven to 350°F (175°C) and line a rimmed baking sheet with parchment.
2. Spread the almonds on one side of the baking sheet and roast for 5 minutes.
3. Add all of the walnuts to the other side of the baking sheet and roast with the almonds for 8 to 10 minutes more, stirring once, until both are fragrant and a shade darker.
4. Let the walnuts and almonds cool on the pan for 10 to 15 minutes, until warm but not hot.
5. Set aside about one quarter of the walnuts and chop them finely by hand for the crunchy bits.
6. Add the almonds to a powerful blender or food processor and blend for 2 minutes, scraping down the sides, until finely ground.
7. Add the remaining three quarters of the walnuts and the salt, then blend for 4 to 6 minutes, scraping down the sides every minute, until smooth and creamy.
8. Stir the chopped walnuts into the nut butter by hand for a crunchy texture.
9. Transfer the nut butter to a clean jar, let it cool to room temperature, then cover and store in the fridge for up to 2 weeks; stir before serving.