Preheat the oven to 350 F. Spread the almonds and pecans on a baking sheet and toast for 8-10 minutes, stirring halfway.

Cool the toasted nuts for at least 10 minutes, and then transfer to a blender or food processor with shredded coconut and cinnamon. Blend until a creamy butter forms, stopping to scrape the sides of the bowl every few minutes as needed. It can take a little while depending on your food processor, but I promise it will turn into creamy butter eventually! 

After the mixture becomes butter, stir in honey and salt if desired. You may need to wait until the mixture cools and then blend again or the butter will "seize."