As we've been jumping into our Paleo journey Jamie discovered some yummy pecan cashew butter at the store. After quickly demolishing a jar we realized that at $13 a pop this might become an expensive habit. So we thought, why couldn't we make our own? Turns out you can and with a little experimenting you can tailor one to just what you like. After checking with the google a bit we decided to use our food processor instead of the Vitamix blender. We also decided to toast our pecans first. We did three batches and varied the cashew/pecan ratios which impacted the amount of time needed to process it to the texture we wanted. (Forgive my handwritten tape labels, my label maker ran out of tape and the replacement is in the mail from Amazon.)
The original $13 jar of pecan cashew butter.
Batch 1: 1/2 cup cashews, 1 3/4 cup pecan (toasted 4 minutes), processed about 5 minutes. This one had the runniest consistency. It also tasted a bit more toasty. 
Batch 2: Half cashew, Half pecan (toasted 2 minutes and chilled), processed less than 5 minutes. This one had a nice consistency, not runny, but not to chunky. It tasted pretty cashew-y.
Batch 3: All pecan (toasted 2 minutes and chilled), processed 5 minutes. This batch too much longer to get even a chunky texture. It tasted very pecan-y.
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