Salted Caramel Cashew Butter

When it comes to fall flavors I am somewhat of a pumpkin girl, but I am a major salted caramel girl. I remember when Starbucks first released the flavor when I was in college. I had many a salted caramel mocha and hot chocolate that year. 
For the last couple of weeks I had an urge to make some cashew butter, and thought I could add in some extras to give it that addicting sweet and salty flavor. 

This recipe is really easy, quick, and versatile. You can spread the cashew butter on toast or waffles, serve it with fruit or dessert, or eat it by the spoonful! 
The first step is to toast the cashews in the oven. 
Next, pulse them in a blender or food processor. I used my Ninja- definitely one of my favorite small appliances!
 Add oil to achieve that smooth, creamy texture. If your blender has a hard time processing the toasted cashews, pause the blending and scrape down the sides. My Ninja is usually pretty tough, but with nut butters it can get stuck. 
Next, melt caramel sauce and stir cashew butter in.
Those big chunky salt morsels are SO necessary for the signature salted caramel look!

Salted Caramel Cashew Butter 

18 oz lightly salted cashews
2-3 Tbsp Oil
1/4 cup caramel dessert topping
1 tsp coarse sea salt

1. Preheat oven to 350 degrees. Spread cashews in a single layer on a baking sheet. Bake for 20 minutes. Remove from oven and let cool for 10 minutes.
2. Pour cashews into food processor or strong blender. Pulse until cashews have begun to break into a fine powder, 2-3 minutes. Add 1 tablespoon oil, alternate between pulse and continuous blending on medium for another 2 minutes. Add more oil as needed and continue to blend to achieve desired texture.
3. Pour caramel dessert topping into a small microwave-safe bowl and microwave for 15-20 seconds until easily stirred. Pour cashew butter into caramel and stir until fully mixed.
4. Add coarse sea salt to mixture. Store cashew butter in an air-tight container, and refrigerate for 30 minutes to reach desired texture. Afterwards, the cashew butter can be stored in a cupboard.

Joyfully linking up with:


  1. I don't think my blender is "tough" enough to handle this but it looks delicious! I'd love lo to compare the taste with the premade ones!

  2. Yum. That sounds delicious. I've used cashews to make a cashew cream before, but never as a sweet treat. This sounds pretty awesome.

  3. Holy cow - This sounds amazing!!! I definitely want to eat it by the spoonful!

  4. I love cashew butter and your addition of salted caramel sounds amazing! Can't wait to try this!


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