Prep 20 mins
Cook 15 mins
This is a Morroccan recipe for homemade almond butter. Making it yourself lets you control the sodium and oil content. Store in an airtight container for use in place of peanut butter for a change of pace.
- Preheat oven to 350 degrees F. Spread almonds onto a baking sheet in a single layer. Roast about 10 to 15 minutes, until slightly browned, tossing a couple of times for even browning. Let cool to touch.
- In a blender, mix or pulse the almonds with the walnut oil and salt. This can take about 10 minutes or so.
- Once smooth, spoon in honey and blend for 30 seconds to mix thoroughly.
Very fresh tasting and yummy. I don't know exactly how much walnut oil I used as I just added it to the blending almonds in a thin stream until I got a consistency that I like (I would think that it was under 4 oz's though). Very easy and so much more affordable that the store bought jars. I taste tasted it on a shortbread cookie, and now I'm thinking that I just might sandwich the remaining cookies with some almond butter. :D