These is lean times in Chez Embry, my very fancy 400-square-foot home. I’ve never been great at saving in a world where J.Crew and cold-pressed juices exist, and this year, the holidays rolled around and I just. Went. Nuts. I mean, nuts. If you invite me to do anything before March, just know I’ll be eating beforehand. And probably walking from central Brooklyn.
January is blessedly lame and therefore an ideal time to ease up on the nuts. Meaning literal nuts, meaning no $15 jars of MaraNatha Raw Organic Almond Butter (I know but you guys, their texture game is on point). Necessity breeds invention and yadda yadda, and Chez Embry is never without le nut butter. I was out of le almonds, though. So I gave their sassy green brothers a conspiratorial wink, and Baklava Butter was born.
First, a shoutout to Nuts.com, the reason I have the whole world in my pantry. They offered my company a 10% discount and, being a lunatic, I promptly ordered $350 worth of ~superfoods~ (see: spending problem). Dare I say it was worth it, because I’ve been coasting on that stash for months, and I now know that kale granola exists and spirulina is aces mixed into brown rice. I’ve used Nuts.com a few times since; my order always arrives the next day, with an extra sample or two tucked inside. Everything’s top-notch and fresher than Beyoncé. Even the eco-friendly packaging is delightful. No front here, I just honestly love Nuts.com and I want you to put spirulina in your rice, too. And when you finish, there’s baklava for dessert.
Pistachio-Walnut Baklava Butter
I straight-up high-fived myself upon tasting this. It is spreadable baklava, plus all the goodness of B vitamins and alpha-linolenic acid, which I’ll let you google if you’re someone who cares about that. You could probably get away with two tablespoons of honey, but I have a sugar problem as well as a spending problem, so this is the version I’m putting my name on. It’s barely a recipe, but order and timing do matter, and toasting the nuts makes all the difference in flavor.
2 cups raw pistachios
1 teaspoon cinnamon
1 teaspoon cardamom
1/2 teaspoon coarse sea salt
3 tablespoons honey
1/2 cup raw walnuts
1. Heat oven to 375. Toast pistachios until fragrant, about eight minutes. While they cool, do the same to the walnuts.
2. Dump pistachios into a reasonably capable food processer. Forge past flour and into butter consistency, when the oils release and you have to scrape down the sides of the bowl.
3. Add honey and spices. The mixture will seize up briefly, but don’t freak out! Let it get that out of its system so you can get it into yours (ha ha ha am I a food writer yet?).
4. Once the mixture is smooth and sticky, add the walnuts. Pulse for a chunky finish, or whip it good for a smooth one. Do not share.