Honey Roasted Almond Butter That's Great With a Snack (or by the Spoonful)

The following post was originally featured on Cooking Classy and written by Jaclyn Bell, who is part of POPSUGAR Select Food. I've finally gotten my kids to not only eat almond butter, but to love it, too, with this completely irresistible honey roasted almond butter! This is hands down the best almond butter I've ever tasted, and I've had my fair share of almond butters. It's perfectly smooth and creamy with the perfect hit of honey roasted flavor to it. It makes the perfect dip for apples or a great spread for toast. It's so good you'll likely just find yourself eating it straight from the jar by the spoonful, and it's a snack you can feel great about! If you haven't tried making almond butter at home, there's no better time than now. It's so easy to make, and it's so nice knowing exactly what goes into it when you make it at home, plus you don't have to worry about that salmonella scare from the store-bought stuff if you make your own. The processing time will vary (as mentioned in the recipe) just based off which brand/model of food processor you are using. I have a Magimix, and I couldn't love it more — it had this done in eight minutes! Any food processor should work, but some will take longer than others. No matter, when you end with something this good! Honey Roasted Almond ButterFrom Cooking Classy Ingredients1 1/2 tablespoons coconut oil, melted 3 tablespoons honey, then up to 1 tablespoon more to taste 1/8 teaspoon sea salt, then more to taste 1 pound raw almonds (3 cups) Directions Preheat the oven to 350°F. Line a rimmed baking sheet with a Silpat. In a small mixing bowl, whisk together the melted coconut oil, 3 tablespoons honey, and 1/8 teaspoon salt until well combined. Add the almonds to a separate mixing bowl, then pour the honey mixture over almonds, and toss to evenly coat. Spread the almonds in an even layer on the prepped baking sheet (scrape any excess honey from the bowl using a spatula, and spread over the almonds). Bake in the preheated oven 14 to 15 minutes until nicely roasted, tossing once halfway through. Cool completely, about 20 minutes. Pour the almonds (and any honey mixture from the baking mat) into a food processor. Pulse until ground into butter, stopping and scrapping down the sides and bottom of the mixer every few minutes (processing time will vary depending on food processor models. It will take anywhere from eight to 20 minutes). Near the end of mixing, if more sweetness is desired, add up to 1 tablespoon honey and another pinch or two of salt, as desired. Store in an airtight container in the refrigerator. Information Category Condiments/Sauces Cuisine North American Average ( votes): Print recipe

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