Honey Almond Butter

by Heather on January 27, 2011

Thank you all so much for your well-wishes and thoughts on sick food yesterday!  Some of you guys like some weird stuff…but hey, who am I to judge?  If it makes you feel better then that’s really all that matters :)


Question:  what’s a girl to do when she wants some stinkin’ nut butter but doesn’t have any because she…ahem…ate it all?  Make some of course!  I think this is one of the easiest and most delicious nut butters I’ve ever had, and the great news is it only requires 3 ingredients!


First you take the almonds and you toast them, you toast them (anyone know the peanut butter and jelly song?!)  Toasting almonds is something that I had yet to perfect until this batch of almond butter.  I always forget that the almonds will continue to roast even after you pull them out of the oven, and then they end up burned.  No bueno.  So you preheat your oven to 350.  Dump 2 cups of almonds on a sheet tray in one layer.  Put them in the oven for 10 minutes so they can work their magic, then take them out.  As they sit and cool they’ll still be roasting, so by the time they’re cool enough to eat they’ll be perfect!


Trust me.  It took me years to learn that.

Once the almonds are cool (I roasted mine the night before), toss them in a food processor.  Pulse a few times, then turn it on and let it go.  The oils will start to be released and that’s what will bring the almond butter together.  It’s actually kind of cool, and the closest to a science experiment I’ve been in a looooooong time.  Thank goodness.  English was always my favorite anyway…

In the meantime, warm up 2 Tbsp of honey and 1 Tbsp of canola oil in the microwave.  I know the almonds already have oil, but the honey makes the butter almost grainy, so adding a little more oil is necessary to make it spreadable.  Stir the warmed mixture together, and as the almonds are starting to come together into a nut butter consistency, slowly drizzle the honey/oil mixture in.  Let it continue to process until it’s as chunky or non-chunky as you like!

So, what’s the best thing to eat this on?  I can imagine just about anything:  graham crackers, apple slices, toasted bread, oatmeal (if you’re into that sort of thing), carrots, etc.  The list goes on and on.  But since I had nothing in the house to eat it on (garlic bread just didn’t seem like it would cut it), I ate it off of the best conveyor ever:  my spoon.

Good thing I made a double batch, because the first batch may or may not be digesting away in my stomach.  Oops 😉

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