Instructions

• Place 1 cup shelled pistachios in a high-powered blender or food processor and pulse until roughly ground. Transfer the ground pistachios to a small bowl.
• In a small saucepan, combine 1/4 cup granulated sugar and 1 1/2 tablespoons water; stir briefly to moisten the sugar.
• Cook the sugar mixture over medium-high heat until it boils and reaches 220°F (use a candy thermometer) and is actively bubbling.
• Immediately pour the hot sugar over the pistachios and stir right away with a silicone spatula to coat the nuts evenly. Be careful — the sugar is very hot.
• Transfer the coated pistachios back to the blender or food processor and pulse until the mixture is finely ground.
• With the machine running, pour in 4 to 5 tablespoons melted coconut oil and add a pinch of kosher salt. Blend until the mixture becomes a soft, smooth nut butter, about 2 minutes.
• Taste and add more salt if desired.
• Transfer the pistachio butter to a jar and store in the refrigerator. It will firm when cold because of the coconut oil; bring to room temperature before spreading if needed.