Tired of plain old PB and J? Here’s a nice change of pace.
2 cups blanched almonds whole or slivered
2 tablespoon vegetable oil
½ teaspoon salt
1. Preheat oven to 300 degrees Fahrenheit. On an ungreased cookie sheet, roast the nuts about 20 minutes or until they are lightly browned. Let cool and transfer to blender or food processor. (For chunkier spread, coarsely chop 1/3 cup nuts and set aside.)
2. Add oil and salt and blend until creamy, working in batches if necessary. (If chopped nuts were set aside, stir them in.) Transfer to covered container. Will keep 1 month if tightly covered and refrigerated. Yield: 1 cup.
2 cups blanched almonds whole or slivered
2 tablespoon vegetable oil
½ teaspoon salt
1. Preheat oven to 300 degrees Fahrenheit. On an ungreased cookie sheet, roast the nuts about 20 minutes or until they are lightly browned. Let cool and transfer to blender or food processor. (For chunkier spread, coarsely chop 1/3 cup nuts and set aside.)
2. Add oil and salt and blend until creamy, working in batches if necessary. (If chopped nuts were set aside, stir them in.) Transfer to covered container. Will keep 1 month if tightly covered and refrigerated. Yield: 1 cup.
Finished product
Posts
