• 2 cups pecans
  • 1/2 cup brazil nuts
  • 3 tablespoons pure, grade B, maple syrup
  • 1 tablespoon macadamia or rice bran oil
  • pinch seasoned salt
  • pinch ground, cinnamon


  1. Preheat oven to 325°F. Line a large baking tray with non-stick baking paper.
  2. Place pecans and brazil nuts into a bowl. Drizzle with maple syrup and toss until evenly coated.  Spread evenly over prepared tray. Bake for 8-10 minutes, stirring nuts halfway through, until nuts are golden brown. Set aside for 10-15 minutes to cool.
  3. Place the nuts, oil, salt and cinnamon into blender jug. Secure lid. Dial to MILL. Process for 1 minute or until almost smooth, using the Frozen Dessert Wand to press ingredients into blades.
  4. Press PAUSE and scrape down the sides with the Scraper Spatula then dial to BLEND and press PAUSE and process for 10 – 15 seconds or until smooth. Transfer to a clean airtight container. Store in the fridge until required.