Sweet n' Salty Honey Roasted Almond Butter

Sometimes when I'm bored at home on a lazy Sunday afternoon I wind up experimenting making the most peculiar things. I was baking almond cookies on Sunday and I had a big 5 lb bag of almonds that were just waiting to be used. Then, I thought of Josh who eats almond butter for breakfast every morning lately and thought I would be a cute girlfriend and make him some.

But mind you, not just any old plain jarred almond butter- a sweet and salty one. The best foods always have a perfect balance of sweet and salty, don't they? The salt aspect comes from well, salt. & the sweet- honey and agave syrup. The honey gives such a floral note to the almond butter and the agave dissolves so well, and gives most of the sweetness.

Almond butter is delicious, a nice change from peanut butter. If you are a PB lover, try almond butter- you'll fall in love. If you want to get cute, put in a mason jar, label it and give it to someone as a present :)

Honey Roasted Almond Butter
(created by me)

- 5 lbs whole almonds, skins on or off- your preference
- canola oil
- salt
- 2 tbsp honey
- 2 tbsp agave syrup [just use more honey if you do not have this]

Its hard to give too many measurements for this recipe because it was such a spur of the moment thing, I purely went by taste for most of it.

Roast the almonds at 350F for 10 minutes. Let cool slightly.

Process them in food processor until they turn into a paste.

Drizzle in canola/veg oil to the consistency of your liking. Can range anywhere from 1/4 cup to 1 cup, depending on the spread-ability you prefer. Test it after small additions until its the consistency you want. Be mindful, it will slightly thicken in the fridge.

 Add honey, agave, and salt and blend well. Taste for sweetness and saltiness and adjust accordingly.

Stores in an airtight container in the fridge for 2 weeks.