Almond Butter

Almond Butter
  • 350g whole almonds
  • salt
  • honey
  1. Preheat oven to 180C/ Gas 4, lay almonds on an oven tray and toast, shaking mid way through, for 10 mins.
  2. Remove and set aside until they’ve cooled to the extent that they are slightly warm to the touch.
  3. Pop straight in a food processor and whiz until you have a spreading consistency.
  4. This can take a while – in fact, you may think it’s never going to happen, but it will.
  5. Keep stopping and scraping down the sides and breaking up the ball of nuts, and then magically you will get a spreadable mixture.
  6. When it is very smooth, add salt and honey to your taste and blend again until creamy.
  7. Store in the fridge for up to 3 months.


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