Honey Roasted Almond Butter Recipes

ROASTED ALMOND BUTTER RECIPE

Steps:

• Preheat oven to 350 degree Fahrenheit.
• Place almonds on an unlined baking sheet. Bake for 10 to 12 minutes, watching to ensure they don't burn and rotating the pan about halfway through cooking.
• Remove from the oven and allow to cool.Note: To speed up cooling time, you can place the almonds on a new baking sheet and place into the fridge until cooled.
• Place almonds in a food processor (I use a 12-cup processor).
• Process for 8 to 10 minutes or until creamy, stopping to scrape down sides of processor with a spatula every couple of minutes, or as necessary. Note: The mixture will initially look very powdery and dry (this is completely normal, just go with it; eventually the almonds will break down and will be smooth and creamy). Also, depending on the power of the processor you are using, the process may take a little longer, but that's okay.
• Once mixture is smooth and creamy, add salt and process for another minute until combined.
• Transfer the almond butter to a storage jar, cover, refrigerate and enjoy within 2 weeks. Yields about 1 cup. Note: Mixture will thicken slightly in the fridge. Enjoy!

HONEY ALMOND BUTTER

Steps:

• In a small bowl, beat the butter, honey, brown sugar and extract until light and fluffy. Transfer to a sheet of plastic wrap; roll into a log. Refrigerate until chilled. Unwrap and slice or place on a butter dish.

ROASTED ALMOND BUTTER

Steps:

• Heat oven to 350 degrees. Spread nuts in an even layer on a rimmed baking sheet. Bake until golden and nicely toasted, about 20 minutes, stirring halfway through. Transfer to a rack and cool completely, 30 minutes.
• Place nuts in a food processor and purée until smooth, about 8 minutes, scraping the sides and bottom of the bowl as needed (mixture may clump up, but will eventually become creamy). Season to taste with salt, if desired. Almond butter will keep in an airtight container in the refrigerator for at least 3 weeks.

HONEY ROASTED ALMONDS

Steps:

• Spread almonds in a single layer on a baking sheet and place in a cold oven.
• Turn oven on to 350 degrees F (175 degrees C). Bake almonds, stirring occasionally, until light tan and fragrant, 12 to 15 minutes. The nuts will continue to cook after removing from oven.
• Meanwhile, mix sugar and salt together in a small bowl; sprinkle about 1 tablespoon sugar mixture into a large bowl.
• Stir honey, water, and almond oil together in a saucepan; bring to a boil. Add almonds; cook and stir until almonds have absorbed all the liquid, about 5 minutes.
• Transfer coated almonds to the large bowl sprinkled with sugar mixture. Sprinkle remaining sugar mixture over almonds; toss to coat evenly.
• Spread almonds onto waxed paper to cool completely. Store at room temperature in a tightly covered container or plastic bag.

HONEY ROASTED ALMOND BUTTER

Steps:

• Preheat oven to 350 degrees F. In a small mixing bowl whisk together melted coconut oil, 3 Tbsp honey and 1/8 tsp salt until well combined. Place almonds in a mixing bowl then pour honey mixture over almonds and toss to evenly coat.
• Spread almonds into an even layer on a baking sheet lined with a silicone liner (scrape any excess honey from bowl using a spatula and spread over almonds). Bake in preheated oven 14 - 15 minutes until nicely roasted, tossing once halfway through. Cool completely, about 20 minutes.
• Pour almonds (and any honey mixture from baking mat) into a food processor. Pulse until ground into butter, stopping and scrapping down sides and bottom of mixer every few minutes (processing time will vary depending on food processor models. It will take anywhere from 8 - 20 minutes). Near end of mixing, if more sweetness is desired add up to 1 Tbsp honey and another pinch or two of salt as desired. Store in an airtight container in refrigerator.

HONEY ALMOND OAT SNACK BARS

Steps:

• In a large bowl, stir together oats, dried fruit and chopped nuts. In a small bowl, stir together honey and almond butter.
• Add honey/almond butter mixture to oat mixture and blend until all the ingredients are well coated. If the oats seem too dry, add more honey (or maple syrup) 1 tablespoon at a time.
• Line an 8-inch square pan with parchment paper. Press (with damp hands) the oat/honey mixture evenly into the bottom of the pan. Cover with plastic wrap and refrigerate until set, about 4 hours. Once set, remove from fridge, lift parchment paper out of pan and cut into 16 bars- enjoy!