Spiced Nutbutter

2009 Nov/Dec

I’m a huge fan of spiced nuts. It occurred to me once, while chewing a handful, that I could whiz spiced or seasoned nuts into butter just as easily as plain ones. Fireworks, I tell you.


  • 2 c. salted or unsalted mixed nuts, such as pecans, walnuts, cashews and almonds
  • 1 T. canola or olive oil
  • 1 garlic clove, finely crushed
  • 1-2 t. coarse salt (if your nuts aren’t already salted)
  • 1/2 t. ground cumin
  • 1/2 t. chili powder
  • 1/4 t. ground ginger
  • 1/4 t. cinnamon
  • pinch cayenne pepper


Preheat the oven to 300°F. Stir everything together in a large bowl. Spread the nuts out in a single layer on a rimmed baking sheet and bake for 20 to 25 minutes, shaking the pan occasionally, until fragrant and golden. Remove and cool.

Scrape the nuts and the seasonings from the pan into a food processor and process for 2 to 3 minutes, until the nuts turn into butter. Transfer the butter to a jar, cover and refrigerate.  Makes about 1-1/4 cups.