Seeded Walnut–Almond Butter with Pumpkin Seeds

Instructions

1. 1

   Toast the nuts & seeds — Preheat oven to 350°F (175°C). Spread almonds, walnuts and pumpkin seeds on a baking sheet. Toast 8–10 minutes, stirring once, until fragrant and edges color lightly. Watch closely; walnuts brown fast. Cool 5 minutes.

2. 2

   (Optional) Remove almond skins — For a mellower butter, rub cooled almonds in a towel to remove some skins. Not required.

3. 3

   Break down the seeds — Place pumpkin seeds in the food processor and pulse 10–15 seconds to break them up; remove and set aside.

4. 4

   Process the nuts — Add almonds and walnuts to the processor. Pulse to break into a coarse meal, then run continuously. Scrape down the bowl every 30–60 seconds. Expect 6–10 minutes total processing: coarse → mealy → clumpy → creamy.

5. 5

   Incorporate seeds & seasonings — When the nuts begin to form a paste, add the pulsed pumpkin seeds, salt, honey/maple and vanilla. Process until incorporated. Leave some texture if you like a bit of bite.

6. 6

   Adjust texture — If too thick or dry, add 1 tsp neutral oil at a time until you reach desired creaminess. Do not over-oil; you want nut body, not slick oil.

7. 7

   Finish & store — Taste and correct seasoning. Transfer to a clean jar, seal. Store refrigerated up to 4 weeks; bring to room temp before spreading if chilled and stir if oil separates.