Directions:
If you want to make more than 8 oz at a time feel free to, I usually make two batches to fill the 16 oz. peanut butter jars I have saved.
If your almonds are raw, like mine often are [bulk bag from Sam's Club], roast them at 350° for 12-15 minutes until they become fragrant but not bitter. I usually let them go for 14 then turn off the oven and let them cool down in oven with the door cracked slightly. Let them cool to room temperature. Next, toss the toasted almonds in your trusty food processor and let them go until they are ground to a fine powder. Add the salt and cinnamon then pulse a three count longer. I do it this way because it’s easier on my Magic Bullet knockoff to grind then blend. Add the honey and oil and let it go until it reaches a uniform consistency you like. If it’s not thinned enough add more oil a teaspoon at a time. Remember, this should be kept in a refrigerator, which means the cold will stiffen it some. Place it in an air-tight jar, I use a washed peanut butter jar, and enjoy at your leisure.
This is a pretty basic recipe so you can alter it to suit your tastes, using whatever nuts you want or adding flavor extracts. The last batch I made I added a bit of vanilla for an interesting new take.
|
Terms of Use -
PRIVACY POLICY/YOUR CALIFORNIA PRIVACY RIGHTS -
EEO Statement
-
FCC Form 388
