Pistachio Butter

Pistachio Butter

dash of sea salt
2 tbsp coconut sugar
6 oz raw shelled pistachios

1 tbsp coconut butter

1. heat pan to medium heat
2. toss in your nuts
3. add your coconut sugar
4. the sugar will melt and help the nuts toast faster
5. once toasted and semi-caramelized, transfer to food processor
6. pulse until smooth
7. if your processor cannot finish up the job, add in the tbsp of coconut oil in order to get that smooth consistency
8. pour into glass mason jar
9. store in the cupboard or pantry
10. use for desserts, to dip fruit, or anything your little heart desires

lasts a long time, still have some in my pantry


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