Recipe: Honey Roasted Cashew Butter

Ingredients

Melt 2 tablespoons of ghee in a large skillet over medium heat.
Add the cashew pieces and roast them while stirring until golden and fragrant, about 5 minutes.
Add the melted honey and stir until the nuts are sticky and no honey remains in the pan, about 30 seconds.
Turn off the heat and let the nuts cool for 10 to 15 minutes.
Process the nuts in a high-speed blender or food processor on medium speed for 30 seconds to 1 minute, then increase to the highest setting until the mixture resembles wet, sticky sand, about 1 to 2 minutes.
Scrape the sides, add the ½ cup of ghee, and process until the nut butter is loose and spins freely, about 5 minutes.
Once smooth, add the salt, ground cinnamon, and nutmeg, and blend for another 30 seconds.
Transfer the nut butter to a clean glass jar and store in the pantry to set until the next day.

Servings

36 (±2-1/4 cups)

Calories

103

Total fat

Total carbohydrates

Total protein

Sodium

34mg

Cholesterol

11mg