Gingerbread Nut Butter

Directions

1. Wash hands with soap and water.

2. In a food processor, pulse walnuts and almonds 5 to 6 times to chop. Process for 2 to 3 additional minutes until it looks like flour.

3. With the machine running on high, slowly drizzle 1/4 cup oil into food processor bowl, which will loosen up butter.

4. Continue to process until smooth, about 10 to 12 minutes, scraping down every couple of minutes. If you need more oil to loosen butter, drizzle in additional 1/4 cup oil while the processor is running.

5. Add in molasses, brown sugar, cinnamon, ginger, cloves, nutmeg and salt. Process for another 1 to 2 minutes or until you are satisfied with butter consistency.

6. Use immediately or store in refrigerator for up to 2 weeks.

Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!