Super Addictive Pralines n' Cream Nut Butter
I have to start off by saying that this may be the best thing I have ever done! Nut butters have always been a point of weakness when in the house, but this nut butter takes things to a whole new level – Praline and Cream Nut Butter. Yes, you did read that correctly and it is every bit as delicious as it sounds.
We received Sonia Lacasse’s Paleo Home Cooking cookbook around Christmas, but admittedly had not spent much time looking at it. I was in one of those recipe-perusing moods and stumbled upon a whole chapter dedicated to nut butter. I knew that you could make them at home, and that people did, but had never seen the point when you could buy it so conveniently in the grocery store. That is of course, until I found these magical recipes.
Make this recipe and I promise you will not regret it – it is surprisingly easy, but more than anything it is delicious! As I was making it (and taste testing EVERYTHING along the way), I kept yelling to my boyfriend upstairs “THIS IS GOING TO BE AMAZING!”, “YOU HAVE TO COME TRY THIS!”, “THIS IS SO GOOD…IS IT DANGEROUS TO LICK THE BLADES OF THE FOOD PROCESSOR?”
I saw the recipe Thursday, bought the ingredients Friday and the rest was history. First off, a word of caution! I easily spent $30 on nuts, so this is not a weekly staple – more like a treat to be enjoyed on occasion. I followed the recipe quite closely and thoroughly read her chapter preamble on nut butter tips (don’t add liquids, more oil at the beginning makes it a bit quicker and expect a good 10 minutes of blending).
Check out some of her other tasty sounding nut butters!
What you will need
For the candied pralines
- 1 cup pecans
- 1 cup almonds
- 1 cup maple syrup
- ¼ cup ghee (I just used butter)
- 1 tsp. pure vanilla extract
- ½ tsp. salt
- ½ tsp. baking soda
For the nut butter base
- 2 cups raw cashews
- 1 cup blanched almonds
- 2 tbsp. coconut oil (I probably used more like 4 tbsp)
- ½ tsp. salt
Let’s Get Started!
Start with the candied pralines:
1.Toast the pecans and almonds in the oven at 350 degrees for about 8-10 minutes. Stir them every few minutes. Keep an eye on them! Mine were a bit overdone, and that transition from perfectly toasted to a little black happened quick. Set aside in a bowl and cool.
2. Have a parchment lined baking sheet ready.
3. In a large saucepan bring the maple syrup to a boil for about 5 minutes. Add the butter, vanilla, salt and baking soda. Remove from heat and throw in the toasted nuts. Mix to get those bad boys covered and move to the parchment for drying as quickly as possible – it starts to harden quite quickly. I put mine in the fridge to get it cool quicker.
4. Shamefully scrape the carmelly-maple-goodness from the pan and eat it – this recipe is already delicious!
Now for the nut butter base:
5. Throw the cashews, blanched almonds, coconut oil and salt into a food processor (or perhaps blender). Start blending – this may take awhile! It felt like it took a long time for it to start resembling anything creamy, so be patient. I ended up melting some additional coconut oil and drizzling it in to the mixture to help it come along. This really helped it become creamy quicker. You may need to scrape down the sides of the bowl intermittently.
6. Break up the candied pralines into small bite size pieces. Put half into the food processor and mix again until creamy(ish).
7. Finally add the rest of the candied pralines and pulse a few times just to break up the pieces a little bit – leave it a little chunky, you will be glad you did. Finding those little maple nuggets is like finding gold!
I used some of this with sliced apples, but it was mostly eaten with a spoon right out of the jar – this stuff did not last long in the house. Once you try it, you will know why.
On a totally separate note, it occurred to me that making these delicious nut butters could be a lovely little home-made gift. Package them in some sweet mason jars with ribbon and you are giving a delicious and beautiful gift that is sure to be appreciated.
Try out this gem of a recipe – it is easy and delicious – my two mandatory requirements for just about anything I make. Enjoy!