Ingredients

The following ingredients have 3 Servings
  • 2 cups almonds (peels on)
  • 1/4 to 1/2 teaspoon salt
  • 1 1/2 tablespoons almond oil (or peanut oil or olive oil (not virgin or extra virgin varieties))
  • 1 tablespoon honey (or other natural sweetener such as maple syrup or agave nectar (optional))
  • 1 cup fruit-sweetened preserves of choice (jam or jelly, homemade or store-bought)

Instruction

  • Toast the almonds in a medium-sized skillet or heavy bottom saute pan over medium heat for 5 minutes or until fragrant, stirring constantly.
  • Add the warm nuts, 1/4 teaspoon salt, and 1 tablespoon of the oil to a food processor or blender and puree on high speed for one to two minutes. Add more oil if necessary to achieve a smooth consistency. Taste and add more salt and the sweetener if using. Puree for 30 seconds more to combine.
  • Spoon one layer of almond butter into containers or jars, and spread, followed by a spoonful of jelly and spread, repeating to form layers. Refrigerate for up to 3 weeks. This recipe makes about 3 cups.