Toasted Sesame Maple Peanut Butter

Steps

1. Preheat the oven to 350°F (175°C) and line a sheet pan with parchment.
2. Spread the peanuts on one side of the pan and roast for 5 minutes.
3. Add the sesame seeds to the other side of the pan and roast both 4 to 5 minutes more, until the peanuts are fragrant and the sesame seeds are light golden. Watch closely so the seeds don't scorch.
4. Let the peanuts and sesame seeds cool on the pan for 10 minutes until just warm.
5. Set aside one fifth of the toasted sesame seeds (about 2 tablespoons) in a small bowl for finishing.
6. Put the peanuts and the remaining four fifths of the sesame seeds in a powerful blender or food processor and blend 1 to 2 minutes, scraping down the sides, until a thick paste forms.
7. Add the cinnamon and the salt and blend 3 to 5 minutes more, scraping as needed, until smooth and runny; the sesame oils help it loosen.
8. Add the maple syrup and blend just 15 to 20 seconds until combined; overblending after the syrup can make it stiff.
9. Stir the reserved sesame seeds into the nut butter by hand for a light, seedy texture.
10. Spoon into a clean jar and serve on toast, oatmeal or banana slices; store covered in the fridge up to 3 weeks.