- 2 cups toasted skin-on almonds
- 1/4 teaspoon fine sea salt
- 1 1/2 to 4 tablespoons canola or vegetable oil
- 1 teaspoon honey
Preparation time 5mins
Cooking time 5mins
Put the nuts ion a heavy-duty blender or food processor and pulse until roughly chopped.
Add the salt and puree until the nuts become fairly smooth, adding only enough oil to help the nuts break down.
Add the honey and pulse to mix.
Transfer the nut butter to a sterile jar and store in a cool, dry place for up to 2 months or in the refrigerator for 6 to 9 months.