1837. Honey Almond Butter

There are already two almond butter recipes on this blog, so a third seems superfluous, however it is a valuable addition worthy of sharing. Adding honey and a bit of salt to all-natural homemade almond butter not only extends the shelf life, but also adds health benefits to this delicious flavor combination.

 

Ingredients:

3 cups whole unpeeled almonds

1/2 tsp salt

1/2 cup honey

Method:

If you choose to toast the almonds in the oven, then bake them at 350F for ten minutes until toasted.

If you choose to lightly fry the almonds for extra flavor, then saute them in two tablespoons of oil in a pan, stirring continuously over medium heat until fragrant and starting to color and sizzle.

Put your toasted or sauteed almonds in a food processor, add the salt, and process continuously for 7 to 10 minutes.

You will need to scrape down the sides of the processor bowl two or three times, and the mixture will clump before relaxing into a smooth spreadable paste.

If the mixture is too stiff even after 10 minutes of processing, add a tablespoon of oil and process again. This is likely unnecessary if you sauteed the almonds in a bit of oil instead of dry toasting in the oven. Add the honey and process for the last time until incorporated.

Store refrigerated in an air-tight jar. Keeps for a good number of weeks.

To be used just as one would use peanut butter.

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