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Spicy Almond Butter

Posted Sep 04 2011 12:00am
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Sep 5, 2011 Posted by on Sep 5, 2011 in Blog, Nibbles, Recipes, Treats | 17 comments

It’s hormone-poisoning week once again, so my appetite and my hormones are all over the place. Inspired by another food blogger’s experiment with savory almond butter, I got to wondering… what would happen if I made almond butter seasoned with the spices from my favorite spiced nut recipe?

The answer: Danger, Will Robinson! Its salty-sweet nuttiness means it’s the answer to the “I want potato chips AND chocolate” dilemma. I really shouldn’t have it in the house, but I’m allowing myself a taste – just a teaspoon a day – while I weather the cramps and emo storms of being a girl.

Ingredients:
1 1/2 cups unsalted, dry roasted almonds
1 teaspoon ground cumin
1/4 teaspoon ground cayenne pepper
3/4 teaspoon salt
1/2 – 1 tablespoon honey, to taste

Directions:

1. Place the almonds, cumin, cayenne, and salt in a food processor, and process until it forms a paste, about 6-10 minutes.

2. Add the honey and process until combined.

A spoon is really all you need, but you could spread this on pear and apple slices, and it would probably be pretty badass as a stand in for Sunbutter on an SB&J Burger. You know what I did? I smushed it into a piece of celery with a few raisins. What’s better for a summer picnic weekend than ants on a log?!

 

  1. Kathleen says:

    Your cayenne cantaloupe was so genius – I’m sure this almond butter will not disappoint.

  2. JL says:

    sounds amazing!!! making this … TODAY

  3. Dana says:

    I’m ridiculously addicted to almond butter, though I haven’t made my own yet (I don’t turn the oven on in my under-ACd house until October). I will make this my inaugural batch immediately upon the start of oven season!

  4. Meghan E. says:

    Honey is not Whole30 approved– WHY have you done this to me right before I started my next Whole30!!! ;) haha, love it though, can’t wait to try it!

  5. dana g says:

    It has cumin…I’m on it all ready…..tomorrow I’m able to cook!

  6. Liv says:

    I made this almost exact recipe last week with the same thought process–”add in the christmas nut spices”…Mine did not included cayenne, but I had some cloves and cinnamon instead. Spread it right on some slightly baked, warm sliced apple. It’s totally an autumn treat, and I’m definitely rushing the season a bit, but I just can’t wait for the spooky, dreary, cuddle on the couch with the dog (maybe a hot guy eventually/hopefully) weather!

    Next batch: try your version!

    • Mel says:

      Cinnamon + cumin would be SO good because it the cinnamon could add a little sweetness. I wonder if you add cinnamon, if you could omit the honey?! I see more delicious experimentation in my future ;-)

  7. Erin says:

    Thank you Mel! LOVE THIS!!!!!! My five year old and I were fighting each other over who got to lick the spatula :) The flavor profile of the spices + salt + just enough sweet from the honey = amazing! I’ve cut waaaaay back on nuts and fruit, but have to keep snack items around like this for the hubby and child. It was good enough that I had to have an apple/nut butter snackie of my own.

  8. Ashley says:

    A teaspoon a day???? Please, please, please tell me how you accomplish this feat of self-control! I ate half a jar on my own yesterday. Um, yea…

    • Mel says:

      Answer 1. Sometimes I fail, like yesterday, and I eat a TABLESPOON instead of a teaspoon.

      Answer 2. I can be REALLY stubborn.

      Answer 3. I think of it as a treat, not something to eat when I’m hungry. So I eat a teaspoon of it to savor the flavor and texture, not as something that’s meant to nourish me or fix hunger. It’s purely appetite — which is why I hold myself (most of the time) to a teaspoon.

      Answer 4. I’m REALLY, REALLY stubborn.

  9. Rich says:

    Thanks for the inspiration, loved the coconut almond butter from the site you linked to. So I made sunflower/coconut butter, yum!

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melissa joulwan

Melissa "Melicious" Joulwan • mel@chancemccoy.com

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