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Preheat the oven to 300 F. Line two trays with parchment paper.
Spread the walnuts on one, almonds on the other, and bake for 18 - 25 minutes. The nuts should smell nutty and be darkened in color when you cut it in half.
Allow the nuts to cool slightly, then add to a food processor or high speed blender with the salt.
Starting on slow, blend the nuts until they form a smooth nut butter, scraping the sides down as needed.
Add the powdered dried apple, cinnamon, allspice, and ground cloves. Blend until well combined.
Pour into an airtight jar or container and store at room temperature for up to a month, or in the fridge for up to 3 months.