Pistachio-Honey Butter

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READY IN: 28mins
SERVES: 24
YIELD: 1 1/2 cups
UNITS: US

INGREDIENTS

Nutrition
  • 1
    cup raw pistachios, without shells
  • 1
    cup whole blanched almond
  • 14 - 12
    teaspoon kosher salt
  • 18 - 12
    cup honey
  • 3
    tablespoons vegetable oil
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DIRECTIONS

  • Preheat oven to 375°F Spread pistachios and almonds on a baking sheet. Toast until lightly fragrant, 7-8 minutes.
  • Quickly transfer to the work bowl of a food processor, fitted with the steel blade, to avoid over-cooking. Process until a smooth paste forms, 8-10 minutes. Stop the processor and scrape down the sides of the bowl with a spatula once or twice.
  • Add salt and honey and process until combined. With processor running, drizzle in oil until very smooth, another 7-8 minutes. Transfer to jars or airtight containers and refrigerate for up to 2 months.
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