Nut And Seed Butter - 2 cups

1             pound nuts or seeds (raw or dry roasted)

¼ to ¾   cup vegetable oil (or, if processing a particular type of nut,
               you can use that type of oil, such as walnut oil)

1             tablespoon maple syrup or honey (optional)

¼            teaspoon ground cinnamon (optional)

¼            teaspoon kosher salt (optional)

Nutritional information per serving (based on 1 tablespoon of peanut butter,
without salt or seasonings):

Calories 98 (75% from fat) / carb. 3g / pro. 3g / fat 9g / sat. fat 1g / chol. 0mg / sod. 1mg
calc. 8mg / fiber 1g

Put the nuts into the blender jar. Pulse on Turbo about 3 to 4 times to break up. Select Speed 2 and press Start. As soon as the nuts start falling into
the blades, gradually add the oil through the opening in the lid. Continue to blend on Speed 2 until desired consistency is reached, about 2 to 3 minutes.
If adding optional ingredients (spices, sweeteners, etc.), add them after the oil has been added.

Serve on your favorite sandwich bread or with fresh fruit. Store in an airtight container in the refrigerator for up to 3 weeks.

The blender is the perfect machine to make fresh, homemade nut butters. Thanks to the extra-low speeds of the Cuisinart® HurricaneTM Pro blender, little has to be done other than add the
ingredients into the jar and blend. Some nuts are oilier than others and require more or less oil to be added. We give a range with ¼ cup being the least amount usually needed, and we suggest going up to ¾ cup for some drier nuts, such as almonds.