Yield: 1 servings
|¼ cup||To 1/3 c Hazelnuts, walnuts, or pecans 1/2 C Butter|
|¼ cup||Maple syrup|
|¼ cup||Noninstant powdered milk|
MAPLE NUT BUTTER
Roast nuts. Chop fine. Process butter, syrup, oil, and milk until smooth. Add nuts and pulse. Store refrigerated.
Makes 1⅓ C.
(Make honey-peanut with 3 Tbsp. honey and no maple syrup)