Categories: Spreads, Toppings 
      Yield: 1 servings 
  
    1/4 c  To 1/3 c Hazelnuts, walnuts,      1/4 c  Maple syrup 
           -or pecans 1/2 C Butter           1/4 c  Noninstant powdered milk 
    1/4 c  Oil                             
  
  MAPLE NUT BUTTER 
   
  Roast nuts.  Chop fine.  Process butter, syrup, oil, and milk until smooth. 
  Add nuts and pulse.  Store refrigerated. 
   
  Makes 1 1/3 C. 
   
  (Make honey-peanut with 3 Tbsp. honey and no maple syrup)