This rich and creamy cashew + pecan butter, inspired by Cinnamon Toast Crunch cereal takes just 6 ingredients and 15 minutes to make! Low in sugar, with a satisfying crunch, this healthy homemade nut butter will make you fall in love with mornings again.
Preheat oven to 350° F (175° C). Prepare a small rimmed baking sheet with parchment paper.
Place cashews and pecans on baking sheet and toast for 8-10 minutes until the oil starts to glisten on the surface of the cashews and they turn a light golden brown. Let cool for a minute before carefully placing them in your food processor.
Process nuts until a butter forms. Be patient. It goes from a flour to a paste to a butter in about 5-7 minutes depending on how strong your motor is. Scrape sides of the processor occasionally if the nuts start climbing up the sides.
Once fully smooth creamy, transfer to a resealable glass jar and stir in cinnamon, sugar, vanilla and salt. Enjoy right away, or store, covered, in the fridge for up to 1 week.
Not feeding a toddler? I really like this butter with ¼ teaspoon salt.