I think it is pretty safe to say that 2014 was the year of the butters. Cookie butter, nut butters, you name. Grind it up and call it butter. I’m ok with this.
But as usual I’m pretty late to the party. Here I am, half a month away from 2015, and finally I produce some sort of butter. Good job me.
Better late than never right?
This butter actually came about because of a, I wouldn’t call it a failure, but more of a recipe not exactly going according to plan. See, we tried making caramelized nuts. Just make some caramel, mix it with the nuts and call it a day. The problem was that the caramel was just a tad undercooked, so instead of hardening up, it was just soft and gooey. Delicious but messy.
So why not add more caramel and make a buttery spread? Genius.
Now you could make your own caramel and spread it over the nuts but really you could just blend it all together at once. Use your own recipe or store-bought, and voila. Heavenly deliciousness.
Mixed Caramel Rum Nut Butter
(Recipe by Sarah Eats Austin + Momma Eats Austin)
3 cups mixed nuts of your choice (We used cashews, brazil nuts, pecans, hazelnuts, and almonds)
1/4 cup caramel
2-3 tbls water
2-3 tbls rum
1-2 tsp ground cinnamon
Place nuts, cinnamon, rum and caramel in food processor. Blend, scrape down the sides as necessary, and add water to help blend as needed. Continue until mixture is smooth.
Serve on toast, with cookies, with ice cream, or just by the spoonful!