Categories: Dips- Spreads- Salsa

Ingredients

• 4 cups (about 1 1/4 lb.) whole almonds
• 1 tsp. kosher salt

Directions

1. Adjust oven rack to middle position. Heat oven to 375 degrees.
2. Spread almonds in a single layer on a rimmed baking sheet and roast, rotating the pan halfway through, until fragrant and darkened slightly, about 10 minutes.
3. Transfer baking sheet to a wire rack and let cool until the almonds are just warm, about 20 minutes.
4. Process warm almonds in a food processor until their oil is released and they begin to assume a loose, paste-like texture, at least 5 minutes, scraping down the bowl often. Add salt and pulse three times, or until incorporated. Transfer to a jar with a tight-fitting lid. Will keep at room temperature or refrigerated, for about 2 months.

5. makes 2 cups

6. For peanut butter, substitute 4 cups dry-roasted, unsalted peanuts and reduce toasting time to about 5 minutes.

7. For cashew butter, substitute 4 cups unsalted cashews.

Email to a friend | Print this recipe | Back