I made my butter out of 4 varieties of nuts as I was getting tired of peanut butter. Make sure you get your nuts when bulk bins are on sale as this can get expensive. This recipe is for smooth butter; for a crunchy nuttier nut butter, coarsely chop an additional 2 teaspoons of each nut and stir in after food processing step is finished.


Recipe Summary

15 mins
10 mins
25 mins
2 cups


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment.

  • Distribute pecans, cashews, almonds, and peanuts over prepared baking sheet.

  • Bake in the preheated oven for 5 minutes; shake pan to turn nut mixture and continue baking until lightly toasted, about 5 minutes more; allow to cool.

  • Place nut mixture with salt into the bowl of a food processor; blend until coarsely ground, about 3 minutes. Drizzle peanut oil into nut mixture; continue to blend until a smooth butter forms, about 2 minutes more, scraping bowl with rubber spatula as needed to push nut butter down into the bowl. Store nut butter in the refrigerator.

Nutrition Facts

207 calories; protein 6.3g; carbohydrates 7.1g; fat 18.6g; sodium 23.9mg. Full Nutrition

Reviews (1)

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Rating: 4 stars
Take a break from your one dimensional nut butter and try this. The pecans add a surprise sweetness that is quite welcome. I needed about 1.5 tsp of peanut oil to make it a spreadable consistency. Thank you for the recipe. Read More