Cinnamon Vanilla Almond Pecan Butter

All of my favorites foods are dips and spreads. Nut butter. Hummus. Guacamole. But as a connoisseur of food that can be slathered on other food, I'm pretty picky. This stuff. This stuff is the best stuff. Waffles, oatmeal, French toast... those are now just vehicles for almond pecan butter.

8 oz toasted pecans
8 oz toasted almonds
1-2 T coconut oil
2 t cinnamon
pinch salt
3 T maple syrup (STIRRED IN AT END. Don't you dare add this while the food processor is whirring.)

Add all ingredients EXCEPT THE MAPLE SYRUP (I'm sorry to scream at you, but this is important.) to a food processor. Process the shit out of them and add coconut oil as needed to keep things moving along. Once your nut butter is drippy, stop the blades and stir in maple syrup. With a spoon. You hear me? If you follow these directions, you will have the spreadable, gluten and grain-free equivalent of Cinnamon Toast Crunch.