Naturally sweetened, cinnamon-spiced, and luxuriously creamy! Perfect paired with dates and apples, spread on toast, or eaten on its own by the spoonful.
This recipe yields about 1 1/3 cups of almond butter.
Preheat oven to 350. Add almonds to an oven-safe baking dish and let roast until slightly browned, about 10 to 15 minutes - stirring every five minutes to promote even toasting. Remove from oven and let cool.
Add the almonds to a food processor and process until crumbly. Then add the oil, honey, cinnamon, and salt.
Now comes the metamorphosis of these five separate ingredients into almond butter! Let the food processor run on high, stopping it every ten minutes or so to scrape the sides of the mixing bowl (and to give your food processor a rest). Do this until the ingredients form a creamy nut butter. This process takes 45 to 50 minutes in my food processor; it may take more or less time depending on the prowess of your machine. I've found that patience is paramount here! It always seems like the ingredients won't amount to more than a large ball rolling about in my food processor - but I stick with it, and like magic, Cinnamon Honey Almond Butter emerges!
Store Cinnamon Honey Almond Butter in a sealed container in the fridge; it should keep for at least a week (if it lasts that long!).