- Yield 16 servings
- Prep 10 mins
- Cook 12 mins
This roasted almond spread is a perfect snack with apple slices.
- 4 cups almonds
- 1/2 teaspoon coarse salt
- -- Seeds from one vanilla bean
- 5 tablespoons vegetable or canola oil
- Preheat oven to 325F.
- Spread almonds in a thin layer on a baking sheet. Bake 12 to 15 minutes, stirring a couple of times during baking.
- Combine warm almonds, vanilla bean seeds and salt in a food processor and process until nuts are finely ground. Add oil while blending and continue processing until almond butter reaches desired degree of smoothness, adding more oil if necessary. Store, tightly covered, in the refrigerator. Makes 2 cups.
Recipe by Chef David Guas for the National Honey Board.