Dry roasted almonds are puréed with a touch of honey and cinnamon creating a nut butter on a whole new level of awesome.
Before this almond butter endeavor, I had actually never made my own nut butter. Ok correction, I had never successfully made almond butter. I had tried once, a long time ago and ended up with a dry clumpy mess. (Looking back, I think I just didn’t let it puree long enough) It’s actually almost embarrassing because making almond butter is super easy and is so worth the very little effort it takes. So smooth, so flavorful, and it’s totally up to you what you want your undertones to be. I used dry roasted almonds (all the yummy roasted flavor but none of the added oils), 2 tablespoons of honey and a teaspoon of cinnamon and was BLOWN AWAY by the difference when compared to the jar of store bought in my pantry…. So blown away in fact, I may or may not have consumed an alarming amount of almond butter by shear taste testing alone! It’s all about sacrifices …it’s a tough job, this taste testing business;)
You certainly can use any kind of whole almonds but I highly recommend the dry roasted variation. The honey and cinnamon in combination with that very distinct roasted flavor is really just perfect. I should probably be more eloquent and use more descriptive words but…. No… I think perfect describes it pretty darn well! There are only about a thousand different ways to serve this gorgeous nut butter. As my photos suggest, this is a perfect dip for apples or pears. I thought it would be fun to do a variation of “ants on a log” using almond butter instead of peanut butter and dried cherries instead of ants. Ummmm, can I just say how AWESOME this was!
Who knew “ants on a log” could taste so fancy? The crunchy celery, the slightly sweet and decadently smooth almond butter with just a hint of cinnamon followed by the slight tartness of the dried cherry. It’s probably pretty obvious that I highly suggest trying this combo. If celery isn’t you’re thing (People generally love it or hate it) you could smear some of this on fresh banana bread, graham crackers, use as a dip for carrots or pretzels or just eat it by the spoonful as you type away at your computer. As a side note, I might warn you that it’s not super keyboard friendly so you might want to make sure all the almond butter is licked off your fingers before beginning…..not that I would know anything about this 😉 One more thing before you get started. You should know before going in that this will require you running your food processor for 15-20 minutes. Your machine will probably get warm and mine even smoked just a bit (I know! Don’t be alarmed though, it’s fine) I just turned it on and did a few things around the kitchen that I’d been putting off while periodically stopping the processor to scrape the almonds off the sides of the bowl. This also gives the processor a moment to cool before you start her again. This is so worth the 20 minute wait though. I promise, you will never buy store bought again!
1)Grainy and Crumbly
2)Taking form. Don’t give up!
3) Ultra smooth and creamy almond butter. YUM!
Cinnamon Honey Almond Butter
- 2 cups dry roasted whole almonds
- 2 tablespoons honey
- 1 teaspoon cinnamon
Using a medium to large food processor (S shaped blade), pour in 2 cups almonds and blend until grainy.
Add honey and cinnamon and puree for 15-20 minutes stopping periodically to scrape the sides of the bowl. If the almonds haven't become a smooth butter at the 20 minute mark, continue to puree another 5 minutes. The almonds will be completely smooth and not grainy at all.
Serve on fresh fruit, breads, crackers, ect. Keep leftover refrigerated for optimal freshness.
Nutrition Facts Servings 9 (2 Tablespoons) Amount Per Serving Calories 198 Total Fat 16g Saturated Fat 1g Monounsaturated Fat 10g Polyunsaturated Fat 4g Trans Fat 0g Cholesterol 0mg Sodium 1mg Potassium 222mg Total Carbohydrate 11g Dietary Fiber 4g Sugars 5g Protein 6g