If you thought it was impossible to make nut butter more delicious, try this added-value version, which combines store-bought almond butter with a bulk-aisle’s worth of seeds sizzled in coconut oil to make a crunchy spread we’d eat from breakfast 'til bedtime.
Recipe information
Yield
6 servings
Ingredients
7
½
⅓
3
1½
1
1
1
Need to make a substitution?
Preparation
Step 1
Heat oil and pumpkin seeds in a large skillet over medium, stirring occasionally, until oil is melted and pumpkin seeds are just starting to turn golden, about 3 minutes. Add sesame seeds and chia seeds and cook, stirring constantly, until sesame seeds are golden, about 2 minutes. Transfer seeds and oil to a large bowl and add almond butter, maple syrup, salt, and Aleppo-style pepper. Stir vigorously until smooth; let cool.
Step 2
Do Ahead: Power Butter can be made 2 weeks ahead. Store airtight at room temperature.