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Honey Almond Butter

A friend of mine is going through a bit of a rough time, so I thought I’d make her a sweet treat to make the weekend a little easier.

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Sweet, but not too bad for you.

Practically a health food, really.

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Enter almond butter.  One of the best gifts ever.  Easy to make, but it takes just enough work to make it worthy of giving.  It’s also expensive to buy (especially if you get a specialty flavor!), which makes it an even better gift.

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For this recipe, I kept it simple with roasted almonds, a swirl of honey, and salt.  I topped it with some crunchy sea salt crystals to make it interesting.

Honey Almond Butter

  • 2 C almonds (I buy them raw and unsalted, and roast them myself)
  • 1 t salt
  • 1/4 C honey

Spread the almonds out on a baking sheet and roast at 350 for 8-10 minutes, until the almonds are golden brown and smell so extra almondy delicious.

Combine them with the salt in a food processor, and process!

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They start like this:

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Turn into this (I scraped down the sides and bottom twice with a spatula):

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30 seconds more:

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and a few more minutes until they are fully transformed into liquid gold.

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Scrape into a bowl and add the honey.

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By the way–I once tried adding the honey directly into the food processor, and some weird reaction made the almond butter turn stiff.  Not sure what that was all about, but it’s easier to just stir the honey in afterwards.

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Gently stir in the honey, and add sea salt to taste.

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You can leave the swirl, or mix it in completely.

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The almond butter will get a little stiffer when you add the honey, most likely because it cools down quickly (the almonds heat up in the food processor).

Still spreadable.

Still delicious.

Incredibly delicious, in fact.

You can store in the fridge for a few weeks…if it lasts that long.

Here’s a few more tried-and-true almond butter recipes, if you are interested.  You can swap out other nuts, if you like–peanuts and cashews are even easier to make into nut butters because of their high fat content.

  1. Classic (Slightly Salted) Almond Butter
  2. Cinnamon Sugar Almond Butter
  3. Chocolate Almond Butter
  4. Coconut Almond Butter
  5. Vanilla Maple Almond Butter with Flaxseed

Fritz and I have been jam-packing our weekends with fun social events lately–it’s been kind of unlike us, and kind of awesome.  We’ve decided to really take advantage of our child-less, relatively responsibility-free life while we can…but I am excited to have (almost) no plans on Sunday.

Here’s to a day devoted to bread baking!

Also…ninja cat!

IMG_9302This post is edited to add: people ask me all the time what kind of food processor I have to make all these nut butters with.  My answer will come as a relief to many–it’s a cheap Black and Decker!  My mom got it for me one Christmas, and I’ve never had any problems with it.

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8 comments

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  1. Erin

    I seriously need to try making one of these nut butters one of these days. I don’t know why I shy away from them!

    Also, as awesome as that photo of Emers is, I think Henry’s awed expression in the background is even better. Love those cats!

  2. Chris @ Shared Appetite

    I never knew making almond butter was so easy to make! Thanks for the step-by-step directions! And you’re right, almond butter is super expensive to buy… can’t wait to make my own at home now :)

  3. Dede

    Definitely have to try this with the orange blossom honey that is in the cupboard. I may have to make some bread to go with it! Thanks.

  4. Hannah

    Picture is amazing. Did Fritz have to toss him in the air several times until you got it just right? Crazy cats….

  5. Caitlin

    lol, Ninja Cat has some serious moves.
    Do you think it’d be possible to preserve the nut butter the same way you preserve jam? Have you ever tried? I’m just thinking it’d be a great Christmas gift idea to make in advance, but unless you can sterilize it, it wouldn’t last long without preservatives…

    1. Lauren Zietsman

      Doubt you could…you don’t boil the but butter so there’s no way of sterilizing it. I still give it as gifts though! They can keep it in the fridge for a few weeks at least. Plus it probably won’t last that long anyway!

  6. Steph

    I try to make this without roasting the almond first but our didn’t really work. I’m trying to make raw almond butter. Any suggestions?

    1. Lauren Zietsman

      what is “not working”? is it not liquifying? or something else? what kind of food processor are you using?

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