NUT BUTTER WHOA!

I love peanut butter. And now I can love all sorts of other nut butter, because I discovered that it was beyond easy to make. I got this recipe from Fine Cooking, and I cut it in half, but I'll give you the full recipe because I can tell that the half recipe is going to last me less than a week!

Ingredients:
2 cups raw pecans, toasted almonds, or toasted and skinned hazelnuts
1/4 tsp fine sea salt
1 1/2 to 4 tbs canola, vegetable, or other neutral-flavored oil
1 tsp honey (I didn't cut this in half for mine, so I might double this next time for a full recipe)

Directions:
1. In a food processor pulse the nuts until roughly chopped.
2. Add the salt and begin to puree.
3. Add only as much oil as needed to make the nuts break down. I added the oil in teaspoons, usually 2 at a time, and I did it 3 times for a half recipe.
4. Add the honey and pulse to mix.
5. Transfer to a jar. It stores 6 to 9 months in the fridge, or 2 months in a "cool dry place," as if it will last that long!

I didn't puree mine until it was completely smooth, so it was a little bit chunky, but another way to make truly chunky nut butter is to coarsely chop 1/4 cup of the original 2 cups of nuts, and then mix that into the smooth nut butter by hand.

So easy. So delicious. My life has been altered!