This recipe is ever changing and I encourage you to tweak it to meet your specific needs and diet restrictions. The recipe I've made is vegan and low-sodium, but maybe you need to watch your sugar intake and maple syrup won't work for your recipe...use what you have in your kitchen and what works for your wants and needs.
Ok, let's get into it, here is my current nut butter recipe.
1 cup almonds (unsalted)
1 1/2 cups walnuts (unsalted)
3 Tbsp Olive oil
2 Tbsp Pure Maple Syrup
2 shakes sea salt
Roast the almonds and walnuts in the oven for 6 minutes at 350 degrees. Make sure to take out your baking sheet and shake them around a bit, every couple of minutes, to avoid getting burning them.
Pour almonds and walnuts in a food processor with the olive oil, maple syrup, and sea salt. Plus until the mixture is nice and creamy (or whatever consistency you prefer for your peanut butter).
Move to a storage container and let sit at room temperature before placing the lid on top and putting the nut butter in the fridge. This will keep for awhile, if you don't eat it all too fast. It's sooooo good when it's freshly made and still warm.
And like I said, you can use less maple syrup if you're watching your fat intake (or just like crunchy peanut butter vs creamy) and you can use less (or no) maple syrup if you're watching sugar intake. Up to you! You can always add more maple syrup too, if you're feeling naughty. ;)
My favorite way to enjoy my homemade nut butter is on whole wheat toast with a banana and a bit of cinnamon...what about you? I want to hear your yummy snack ideas!