SMOKY NUT PASTE
Pecans and walnuts processed with coconut, brown sugar and liquid smoke into a creamy textured paste. Liquid Aminos added for umami boost. Melt in mouth. Serve on crackers with sweet or savory toppers. Versatile!
Makes 3 cups
10 oz. pkg. pecan halves, I used Fisher Chef’s Naturals brand
12 oz. pkg. shelled walnuts, from Poindexter Nut Company
1 c. unsweetened coconut shreds, I used Bob’s Redmill brand
1/3 c. light brown sugar
1 t. pink Himalayan salt
2 t. liquid smoke
2 t. Bragg Liquid Aminos
sev. twists black pepper mill
Place pecans, walnuts and coconut in food processor. Pulse and process till evenly crumbly.
Add brown sugar. Process till incorporated and nuts begin to smooth out.
Add salt, liquid smoke, aminos and black pepper.
Process again till as smooth as you can get it and paste forms a ball.
Transfer to lidded jars and refrigerate till ready to use.
Notes: If using a smaller food processor than ingredients, as listed, can accommodate, then cut the recipe in half, rather than wrestle with an over-loaded processor.
I enjoy this paste right out of the jar a teaspoon at a time as an in-between meal snack.
Serving Suggestion:
AFC PRIVATE RESERVE™ 
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