Preheat oven to 300°F/150°C. Spread the nuts out in a single layer on baking sheet and roast for 20-30 minutes until fragrant and slightly darker in colour (a good way to check is to bite one in half and check the colour in the center. Instead of white, it should be golden). Remove from oven and let cool completely. If you are using pecans, remove them from the oven a little earlier than the other nuts, as they cook faster. Skin the hazelnuts.
Transfer all the cooled nuts to a food processor and blend on highest setting for 1-2 minutes to finely grind them to a powder. Scrape down the sides of the container. Continue to process the nuts an additional 1-2 minutes until the oils start to be released, and a smooth, creamy, runny paste is formed.
Add the spices, salt, and coconut sugar, blend again to incorporate. Taste and adjust seasoning as desired.
Transfer the nut butter to an airtight glass container and store in the refrigerator. Keeps for 1 month.
