HOMEMADE ALMOND BUTTER
This homemade almond butter couldn't be easier and beats store-bought by a mile. Roasting the almonds gives it an unbelievably rich and toasted flavor. The amount of honey we specify adds a luscious hint of sweetness, but you can always leave it out or add more depending on your taste.
Provided by Food Network Kitchen
Time 20m
Yield 2 cups
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F.
- Place the almonds on a rimmed baking sheet and bake, shaking the pan halfway through, until golden and fragrant, about 8 minutes. Transfer the almonds to a food processor and add 1/2 teaspoon salt, then process until it is a smooth paste, about 5 minutes. Add the honey and continue to process until combined. With the machine still running, slowly drizzle in 2 tablespoons oil. Thin if desired with the remaining tablespoon oil.
ROASTED ALMOND BUTTER
While many nut butters contain added sugar or hydrogenated oils, this homemade recipe contains just nuts, and maybe a little salt if you're so inclined. The secret to a deeply nutty flavor is twofold: Leaving the skins on and roasting the almonds before puréeing both add complexity. For a chocolate version, blend in some maple syrup and cacao nibs (start with about 2 tablespoons of each, then adjust to your liking). A few drops of pure almond extract would also add a nice flavor boost, reminiscent of marzipan.
Provided by Kay Chun
Categories dips and spreads
Time 35m
Yield 1 3/4 cups
Number Of Ingredients 2
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.
Nutrition Facts : @context http, Calories 248, UnsaturatedFat 19 grams, Carbohydrate 9 grams, Fat 21 grams, Fiber 5 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 0 milligrams, Sugar 2 grams, TransFat 0 grams
BUTTER ROASTED ALMONDS
these nuts are a delicious simple snack, , appetizer or salad addition.Source: Unknown
Provided by Lynnda Cloutier
Categories Other Appetizers
Number Of Ingredients 5
Steps:
- 1. position a rack in the center of the oven and heat the oven to 400°. In a small pan over low heat, melt the butter with the sugar and 1 teaspoon salt, stirring. Put the almonds in mixing bowl, scrape the butter mixture into the bowl and toss thoroughly to coat.
- 2. Scrape the almonds and anything remaining in the bowl onto a large rimmed baking sheet. Spread evenly. Roast until fragrant and darkened to a Rich Brown, 11 to 13 minutes. Any exposed almond meat should be a deep golden color. Be sure not to under cook. Remove from the oven and drizzle with a little of the olive oil and toss with 1 teaspoon salt. Let cool completely. They will get crunchier as they cool. Scrape the almonds and all the contents of the pan, there will be some yummy brown stuff, into an airtight container and store in refrigerator for a week to 10 days. Makes about 2 1/4 cups
HONEY ROASTED ALMONDS
These are great for snacking!
Provided by Behr
Categories Appetizers and Snacks Nuts and Seeds
Time 30m
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 268.3 calories, Carbohydrate 19.7 g, Fat 19.7 g, Fiber 4.2 g, Protein 7.6 g, SaturatedFat 1.5 g, Sodium 120.8 mg, Sugar 14.4 g
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- Preheat oven to 350 degrees Fahrenheit. Spread almonds in an even layer on a baking pan. Bake in oven for 10 minutes. Allow almonds to cool a few minutes and then transfer to a food processor or high speed blender.
- Process or blend almonds until a paste start to form. The almonds will go from almond meal, to chunks, to finally a paste. Stop and scrape down the sides when needed. This process can take some time, but it will happen! Add your oil and process until paste starts to become creamy. Add your honey and salt and process until desired creaminess is achieved.
- Recipe will yield 16 ounces. Store in an airtight jar or container in the refrigerator for up to two weeks. Stir to reincorporate before each use.
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