Adapted from River Cottage Every Day, by Hugh Fearnley-Whittingstall
1 ½ cups raw, unsalted nuts (we used almonds, then threw in some extra pecans), such as cashews, almonds, hazelnuts and/or peanuts
3 to 4 tablespoons canola or sunflower oil (we probably used 5—of grapeseed oil)
1 to 2 teaspoons honey
½ teaspoon coarse sea salt
Pulse the nuts in a food processor until finely ground. With the motor running, drizzle in oil until the mixture becomes a creamy paste, then add the honey and salt. Add a few more nuts just at the end of processing if you’d like a crunchy nut butter. Store in the fridge in an airtight container for up to 2 weeks.
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