Air Fryer Burrito

Previously in Adventures in nut butter, I made almond-walnut butter but I wasn’t happy with the texture. I said I would try changing up the recipe. For this experiment I 1) changed the almond::walnut ratio, and 2) used my blender instead of the food processor. I’m happy to report that the changes were a success! My nut butter progressed from the liquid stage and became thick and creamy. Here are the steps I followed:

One: Roast the nuts.

I’d planned to use 2 cups almonds, but I realized I only had 1.5 cups left. So I used that, half a cup of walnuts, and 1 cup of an almond-cashew-pecan-hazelnut mix. I roasted them at 350 F for 10 minutes, stirring halfway. Then I let them cool for 12 minutes.

Two: Blend the nuts.

I have a Vitamix blender with a “Spread” function, so I used that. It’s the equivalent of one minute of blending, increasing from the lowest to highest speed. After running it once, I’d reached the dry crumbly stage. I scraped down the sides and ran it again, and then it was perfect but steaming. I was surprised it was that fast.

Three: Add your mixins.

After letting the blender cool for a few minutes, I added cinnamon, vanilla, and maple syrup. I then ran the blender for a third time.

The main downside to doing it this way was the blender cleanup. But I’d do it again for the texture and speed.