This post is in partnership with NOW Foods.

You guys — I feel like I have made every nut butter on the planet.

No, that’s a lie. I just realized that I haven’t done walnut or even started breaking into the combo nut butters. That’s a whole other line of posts.

Sidenote — does anyone else find themselves unable to adequately express themselves without the use of emojis? Whenever I leave comments or write snarky things I feel like they don’t pack the same punch without shocked face or cry laughing emoji. #firstworldproblems

As normally happens when I make a new nut butter, I was cleaning out my cabinet yesterday and found two bags of these pine nuts from NOW Foods (where I get all my nuts). Rather than eat them like a normal person, I thought “let’s make some butter!”

This isn’t an everyday nut butter considering that pine nuts are one of the more expensive nuts you can buy. My normal batches are made with 3-4 cups of nuts, but I only did 2 here because a) I was scared I might burn them when roasting and b) they’re expensive!

I kept the temperature a little lower than I normally do for roasting since these are delicate and need to be watched to prevent burning. In doing some research, many people roast theirs for 30-60 minutes, but I was too impatient. Also, there was a faint pine smell that was AMAZING.

I think in my last nut butter recipe — chocolate macadamia — I said that it was the fastest one I’ve ever made. I’m amending that statement to say that these pine nuts broke down in literally less than a minute. THIS is the fastest nut butter I’ve ever made.

My plan is to ration this out sparingly, although I’m thinking about dipping my animal crackers in it and we all know how quickly I go through those. Wish me luck…

Roasted Pine Nut Butter

• 2 cups raw pine nuts
• 1/4 tsp salt
• 3/4 Tbsp maple syrup

1. Preheat oven to 300 degrees. Spread nuts on a parchment-lined baking sheet so they are in one uniform layer.
2. Roast pine nuts for anywhere from 5-60 minutes, ensuring that the bottoms don’t burn. I like a lot of raw nut butters, so I roasted mine for 5, shook the nuts around, then put them in for another 90 seconds, but for a more roasted flavor you can keep them in for much longer. Just make sure to keep an eye on them and flip them periodically to prevent burning.
3. Add nuts and salt to processor and turn on. Once the nuts break down (~1 min), add maple syrup and turn processor back on. Stop when desired consistency is reached.