This is the best nut butter I have made. Honestly, the combination of flavors and overall texture is the best. It is perfect for fall/autumn as it is lightly sweetened with maple syrup, spread it over toast or drizzle it into your granola bowl.
Roast the peanuts and pecan nuts in the oven at 180℃ for 10-15 mins until they are deep brown in color. Stir occasionally to ensure it is evenly colored.
You can do the same thing over the stove on low heat stirring often.
Take out of the oven. And leave to cool for 2-3 hours at room temperature until completely cold.
Transfer to a food processor and blend for 15-20 mins until it is liquid in consistency. It will break down into crumbs, then into powder, then into damp sand texture , then clump up, then start looking like paste and eventually it will get runny. You will need to scrape down the sides of the mixer every now and then to ensure everything is blended together.
The longer you blend the mixture the smoother it will get (I like to give my food processor a couple of breaks in between to avoid the motor getting too hot.)
At this stage add the maple syrup, vanilla and salt. Blend again.
Pour into a sterile glass jar and store at room temperature. Ideally in a dark place like the cupboard.
Serve as you like.
Be patient while blending. This is a long process and needs to be done right.
You can keep a handful of nuts back and add them at the end to make a chunky nut butter.
Reduce the maple syrup or increase it based on your taste.