Almond Butter

One thing I have learned living on the east coast is crystal blue skies mean cold. Gray skies mean hot. Today, we have really blue skies.

It’s nothing like what’s happening just west of us, but it’s still damned cold – and getting colder as I type. We’re forecasted to drop to 0°F  (that’s -18°C) with a wind chill of -10°F (about -24°C) later today and tonight. That’s pretty flippin’ cold.

One way to stay warm is to bake bread. I did that, yesterday. Bread, of course, needs something to put on it – and Victor took care of that, today!

He’s been making his own nut butters for a while, now, having tired of the supermarket offerings. We always have nuts in the house – and even have a bit more, right now, leftover from the holidays. One recent batch was hazelnut – and then a hazelnut and chocolate, like a gianduia – think Nutella.

Today, he took about a pound of blanched almonds and made an almond and raisin spread that is out of this world! Just a bit on fresh bread set my taste-buds singing.

Almond and Raisin Butter

  • 1lb almonds
  • 2 tbsp honey
  • 1 tsp salt
  • 2 tbsp grapeseed oil
  • 1/2lb golden raisins, divided

Place almonds and salt in food processor and process until it begins to come together as a paste.

Add the honey and salt and continue mixing.

Add half the raisins and continue mixing.

Drizzle in grapeseed – or other neutral oil – until desired consistency.

Stir in remaining raisins, and enjoy.

The beauty of making your own nut butters is controlling the various ingredients – and being able to play with flavors that are just not available in the grocery stores.

Almond and raisin is simply stellar. I can’t wait to see the next batch!