Homemade Mixed Nut Butter - cooking recipe

Ingredients

1 1/3 cups raw walnuts
1 1/3 cups raw almonds
1 1/3 cups unsalted raw shelled pistachios
2 tablespoons granular sucralose sweetener (such as Splenda(R))
1 tablespoon honey
1 tablespoon vanilla extract
1/2 teaspoon salt
1/3 cup dark cocoa powder (optional)
3 tablespoons nonfat dry milk powder (optional)

Preparation

Preheat the oven to 350 degrees F (175 degrees C). Spread walnuts, almonds, and pistachios on a rimmed baking sheet.
Bake nuts in the preheated oven until toasted and fragrant, 10 to 15 minutes.
Transfer to a food processor while still hot; process at high speed until broken down and starting to clump together. Turn off processor and scrape down sides with a spatula. Begin processing again until a cream starts to form. Add sucralose, honey, vanilla extract, and salt; blend for 1 minute more.
Add cocoa powder gradually, alternating with milk powder, and process for 1 minute more. Let cool completely. Scoop into a jar and refrigerate.