Directions

1. 1

   Place the blanched and skinned pistachios into a food processor. Process for approximately 8–10 minutes, scraping down the sides of the bowl every 2–3 minutes as the nuts release their natural oils and gradually transform into a smooth paste. The nuts will first become crumbly, then clump together, and finally turn into a creamy butter.

2. 2

   Add the blanched and skinned almonds to the food processor with the pistachio butter. Continue processing and scraping the bowl frequently for another 5–7 minutes until the mixture is fully integrated and reaches a smooth, uniform consistency.

3. 3

   While the nuts are processing, combine the granulated sugar and hot water in a small bowl, stirring until the sugar dissolves completely into a light syrup.

4. 4

   With the food processor running on low speed, slowly drizzle the sugar syrup into the nut butter, stopping to scrape the sides of the bowl as needed. Process for 3–5 minutes more until the butter is fully combined and smooth, adding more hot water by the teaspoon if needed to achieve the desired consistency.

5. 5

   Add the salt and pulse briefly to incorporate it evenly throughout the butter. Taste and adjust the sweetness or salt to your preference if desired.

6. 6

   Transfer the sweet pistachio butter to a clean jar or container. Allow it to cool to room temperature before serving or storing in the refrigerator for up to 2–3 weeks.