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Roasted Honey Almond Butter



Recipe Info


Difficulty: Easy
Mess Level: Low
Yield: 2 Cups
Prep Time: 5 min
Cook Time: 6 min

Ingredients


  • 1 lb Raw Almonds
  • ¼ Cup Good Honey
  • 1 Cup Neutral Oil Such as Sunflower or Grapeseed
  • Salt to Taste (good quality if possible)

Directions


Note: Note: This recipe was modified from the amazing nut butter at Upper Left Roasters in Portland, OR.

  1. Move an oven rack to the top of the oven and preheat the broiler to high.
  2. Spread the almonds on a sheet pan and broil until they start to pop and char in places (watch closely and remove immediately, this should take no more than 2-4 minutes).
  3. When the almonds are cool enough to handle transfer them to a food processor and pulse until just broken up.
  4. Add a pinch of salt and then pulse while streaming in the honey.
  5. Turn on the food processor while quickly streaming in the oil just till combined. Taste and adjust as needed. Blend longer for finer almond butter.

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@CleaverCooking
@CleaverCooking

Make It...


  1. Dairy Free: Yes! This dish is naturally dairy free.
  2. Vegetarian: Yes! This dish is naturally vegetarian.
  3. Gluten Free: Yes! This dish is naturally gluten free.
  4. Meal Prep: Follow these steps if you want to prep ahead of time:

    1. Complete this recipe all the way through and store in the pantry for up to a month! Serve on toast with strawberries or bananas, add to granola and oatmeal, or eat it by the spoonful!

Savannah Says...


  1. Can I make this a creamy almond butter?

    1. Absolutely, when doing step 3 simply continue blending until the almonds make a paste (This may take a bit). You can also buy blanched almonds for a creamier texture.
  2. What other nuts can be used?

    1. Anything you like, really! Though swapping half the almonds for hazelnuts is a favorite of mine.
  3. How long will this keep?

    1. Up to a month in a sealed container. Over time you may have to add a bit of oil to loosen it up. I would also make sure the honey is fresh so it doesn’t crystalize while in the nut butter.

Ramblings of a Line Cook

When we lived in Portland, Oregon I ran a tiny kitchen at a cafe on the East Side. The buildings white walls mirrored the edges of Ladds Addition, a neighborhood with the most complex street patterns you’ll ever see. Giant windows let in the sunlight and I’d squeeze my car into a spot down the street, grab my laptop and water bottle and walk briskly towards the cafe, nodding blearily to the neighbors also stumbling out of their respective houses in various states of disarray.

The cafe was already open, though the soft morning light still glinted off empty tables, serving coffee and pastries for the truly early risers and a few regulars smiled in greeting as they headed out the door with their coffee. I passed the shamrock truck on the way in “that’ll be the order” I muse to myself as I grumble a greeting at Dean, who is behind the espresso bar tinkering with the shot parameters. I tell him I want a cappuccino, knowing full well I’ll have the order put away and a glass of water in my system by the time he dials in the espresso to meet his rigid standards.

I grab a cup of coffee for my regular delivery guy who cheerfully wheels the order to my preferred spot. I leave him room for cream, scrawl my signature on the paper and give the case of arugula a shrewd look as though daring it to have a rotty spot on the nether side where I can’t see it and send it back before the truck leaves.

I tie on an apron and note that we open for breakfast service in 20 minutes. I have the order put away in 8, Dean sets a cappuccino with a perfect rosetta on the cold case and takes a moment away from his customer to tell me what he wasn’t happy about with that shot and “would I please let him know how it is.” Barely tasting the first few sips of creamy bliss, I make up some tasting notes that will appease him and plug in the hot plate and broiler.

I set the cutting boards on their mats with a “whack” and whip out the nut butter to begin softening. A 9-pan of spiced butter gets set atop the heating salamander to soften as well. I fetch the fresh bread delivered from Little T Baker and pour hot water and a few generous glugs of vinegar into the pan on the hot plate and set it to boil.

I open the cold case and restock the fresh greens and micros, grousing to myself about whoever left a single radish slice floating in a 9-pan of cold water and I run a few radishes across the mandolin and into a fresh pan for the day. I bang through the rest of the necessary prep quickly and the clock strikes 8:00 as I listen in on the first order of the day while pouring a bit of cool water into the pan to bring the boiling vinegar water to poaching temperature.

Two eggs go in the water, a slice of spelt is tossed in the toaster and I whack the pit out of an avocado and score it quickly. Nut butter is first on my prep list and I whip out the food processor, crank the broiler to high, and scatter 5 cups of nuts onto a sheet pan that goes under the broiler, all while the toast makes its slow way to the end of the toaster conveyer belt and falls out onto the cutting board with a scattering of crumbs.

My finger dives quickly in and out of the poaching water to test the firmness of the eggs, the avocado is schmeared onto the toast and topped with various spices, vegetables, and hot pickles. I snag the eggs out of the water with a practiced jiggle of the spoon to ensure no whites are underdone. A quick stop on the paper towel-lined plate to soak up the water and onto the toast, they go. Chili oil, salt, pepper, and herbs, a lemon wedge on the side and I snatch the pan of nuts out of the broiler as the almonds begin to snap and turn dark then crack in two more eggs for a new order before running the toast to its table.

I drop a generous scoop of hash onto a pan that goes into the still-hot broiler, check the eggs, schmear some hot pepper aioli onto a plate, and then scrape the charred nuts into the food processer with a generous pinch of salt.

The nuts are blitzed, I pulse them while streaming in honey then dance back to the egg pan and pull the eggs out of the water. The hash gets a brisk stir and is left in for another moment while I hit the ‘on’ button on the food processor and quickly stream in two cups of sunflower oil. A twist of the lid jerks the machine to a stop and I pause, taking a moment to dip a spoon into the warm nut butter and savor it. It is perfect… Well, maybe a bit more salt.

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