Kirkland Signature Mixed Nut Butter Recipes

HOMEMADE MIXED NUT BUTTER

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spread walnuts, almonds, and pistachios on a rimmed baking sheet.
• Bake nuts in the preheated oven until toasted and fragrant, 10 to 15 minutes.
• Transfer to a food processor while still hot; process at high speed until broken down and starting to clump together. Turn off processor and scrape down sides with a spatula. Begin processing again until a cream starts to form. Add sucralose, honey, vanilla extract, and salt; blend for 1 minute more.
• Add cocoa powder gradually, alternating with milk powder, and process for 1 minute more. Let cool completely. Scoop into a jar and refrigerate.

MIXED NUT BUTTER

Steps:

• Preheat the oven to 350 degrees F and line a baking sheet with parchment.
• Arrange the nuts on the prepared baking sheet and roast until fragrant and barely golden, 12 to 15 minutes. Let cool for 5 minutes.
• Transfer the nuts to a food processor with 1/2 teaspoon salt and blend, stopping and scraping down the sides of the bowl as necessary with a rubber spatula, until smooth, 5 to 7 minutes. The nuts will go from coarsely chopped, to fine meal, to clumpy ball, to smooth and creamy. Add the sugar and cinnamon if using and blend until fully incorporated, about 30 seconds. Store in an airtight container in the refrigerator for up to 2 weeks or at room temperature for up to 1 week.