Honey and Cinnamon Almond Butter
I have a strange internal battle going on.
Actually I have many but lets stay focused.
Fall is here in Sydney and tonight after a hot bath, I’m in my comfy track pants and hoody. I even have slippers on. For someone who’d been sweating it out (and not quietly I know), this all feels good. It’s not a Canadian fall, there are no wafts of wood burning fireplaces, there are no big orange, red and yellow leaves falling and there is no real sense of the season changing.
It’s cool and crisp though and that’s good for now. The strange thing is, I feel like summer is coming, I’m thinking I have to lose 5 lbs for bathing suit weather and I need another can of spray tan. 🙂 I’ve decided the 4 seasons are ingrained in me. My internal weather barometer is sensing summer not fall or winter. It’s the Canadian in me.
None of this has anything to do with nutbutter…but Holy cow!! you must make this. You must make it because you won’t find it in any store.
4 cups unsalted almonds (I used skin on)
1/4 cup honey
1 tsp cinnamon
1 tsp salt
Mix all ingredients in a large bowl and then pour onto a cookie sheet lined with parchment paper. Do not use tinfoil, the honey will stick (trust me, I know).
Bake at 350 F until almonds are roasted. My oven took about 15 minutes but keep a close eye on them as the nuts will burn quickly.
Remove from the oven and let cool. Place the almonds in a food processor and blend until you have a creamy butter. I have a little processor and it took almost 12 minutes. Be sure to scrape down the sides every once in a while. Using a spatula, resisting the temptation to use your tongue, pour this liquid gold into a jar.
Then eat it on everything or…….just get a spoon.