• Roast the nuts together with the salt at 300°F for about 8-10 minutes. Save a few nuts if you like crunchy nut butter to add later. Transfer the roasted nuts/seeds to a food processor. Run it on high speed for 10-15 minutes (depending on the POWER of the food processor).
• Stop and scrape down the sides every couple of minutes. At first you'll have a fine powder texture(don't worry). As the processor does its thing you will have a smooth creamy butter in a few minutes, remember to stop periodically and scrape everything down.
• The nut butter is ready when it is smooth, creamy and runny. If you prefer it a bit crunchy, you can add some chopped roasted nuts at this point that you have saved after roasting. Transfer to clean glass jars for a few weeks refrigerated.

Maple Ginger Cinnamon Butter

• Add the ground turmeric, ginger, cinnamon and maple syrup towards the end of the mixing process, after the nut butter is completely smooth. You can also stir the ground spices together by hand or give it a quick pulse in the food processor. The spices and maple syrup will seize the nut butter making it slightly thick, so don’t stir or blend it too much. Store in a clean glass jar refrigerated.