Homemade Pumpkin Spice Cashew Peanut Butter. The best of both worlds combining cashew nuts with peanuts. Plus pumpkin spice for a seasonal nut butter – perfect on toast, in oatmeal, or even to make cookies with!
Welp today is the day, my friends. BLACK FRIDAY. The day that we all get sucked into consumerism.
It’s so hard not to though, right? We’ve all been subject to the news and commercials outlining deal after deal, making it seem as though you NEED to get XYZ RIGHT THIS INSTANT. AT THE BEST POSSIBLE PRICE.
Gah, I don’t know about you but it just stresses me out. It’s like the pressure of getting the best deal (not to mention standing in godawful lines) doesn’t add up to the deal itself. I’d rather save my time and spend more money. I can’t be the only one, right?
I’ve actually never liked Black Friday much. When I was little I went to… gosh I forget the name now. Montgomery Ward? Yes that was it. I went to Montgomery Ward (really feel like I am aging myself here…) to stand in line with my mom for a Furby. And then after standing in line for over an hour, we got a raincheck. *womp womp*
But those were the days that Black Friday happened on… you know, FRIDAY. And at 7am, not 2am. Not Thanksgiving/Thursday at 4pm…
Also I realize I am being a total hypocrite because I do shop some of the deals for Black Friday… it’s hard to pass up if you have something on your list and you know you’re going to save a LOT of money… But I also do most of my shopping online and never have to get out with all the crazies. Sorry if you’re one of the crazies… I don’t mean anything by it, I swear.
Do you love Black Friday? YAY or NAY?
It’s still pumpkin spice season and it’s been awhile since I’ve made you a new nut butter concoction, so I had to bring another seasonal flavor your way.
Homemade Pumpkin Spice Cashew Peanut Butter
What you need
dry roasted peanuts (unsalted)
raw cashews (or unsalted roasted)
coconut sugar (optional but see notes in recipe)
This is my first nut butter recipe using peanuts in the mix and mmmm is it delicious. I really like the blend of the cashews with the peanuts here. And obviously the pumpkin spice. LOADS of pumpkin spice. I also added a touch of coconut sugar. I felt like it helped balance out the peanuts.
Everything happens in a food processor. I use the Breville 12 Cup Sous Chef. I honestly can’t say enough good things about it. If you’re a regular around here you see this bowl in a variety of recipes. Cakes, scones, energy balls… So many great ways to use a food processor. If you’re in the market for a new one, I highly recommend Breville.
And basically you’re just throwing everything together in the food processor and let the blades work their magic. You may need to scrape down the sides of the bowl a few times (watch the blades so they don’t cut your spatula) but other than that homemade nut butter is sooo simple.
And obviously delicious.
- 2 cups organic dry roasted peanuts
- 2 cups raw organic cashews (or already dry roasted)
- 2 TBS coconut sugar (optional but I think it helps balance flavors)
- 1 TBS pumpkin pie spice*
- Preheat oven to 325F and place raw cashews on a medium baking sheet. Spread evenly in one layer and toast for 10-15 minutes, or until lightly golden. Let nuts cool on pan for 10 minutes. No need to toast nuts if purchasing roasted. But the process time may take a little longer.
- Place peanuts and slightly cooled cashews in bowl of food processor. Sprinkle on pumpkin spice and sugar.
- Cover with lid and process for about 5-10 minutes, scraping down the sides of the bowl as needed. Every food processor is different. I use a Breville Sous Chef and it takes roughly 7 minutes total with scraping in between.
- Once your nuts have turned into a slightly creamy consistency (approx. 7 minutes) you can choose to stop processing, or process a little bit longer for extra smooth. The longer you process the creamier the cashew peanut butter will be, as more oil is being released.
- Transfer Pumpkin Spice Cashew Peanut Butter into jar with lid and store at room temperature* or in fridge.
DIY PUMPKIN PIE SPICE BLEND: 3 Tablespoons Ground Cinnamon + 2 teaspoons Ground Ginger + 2 teaspoons Nutmeg + 1-1/2 teaspoon Ground Allspice + 1-1/2 teaspoon Ground Cloves. Store in jar with lid.
Using a 12-cup food processor bowl and 4 cups of nuts allowed me just enough to have the blades work properly, while still having to scrape down the sides of the bowl a few times. I wouldn’t recommend using less than 3.5-4 cups in a 12 cup bowl, or you may not achieve a creamy consistency in the end.
*I have read on ways to keep nut butters, and looked at different brands’ labels on how to store, and there is no right or wrong way. I personally keep mine in the pantry at room temperature, but they can also be stored in the fridge.
-prep time refers to oven time for toasting nuts and cook time refers to time in food processor.
SOME OF THE PRODUCTS I USED IN TODAY’S RECIPE
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