Comments on: Sea Salt and Honey Almond Butter

By: Tolu

Tolu — Mon, 23 Jul 2012 16:13:12 +0000

I just made this today.
Worked out beautifully!
It took about 13 minutes in my Cuisinart custom prep II.

Hopefully, I’ll behave myself and not eat it all before nightfall……sigh!

By: Amy

Amy — Fri, 06 Jul 2012 13:06:42 +0000

I used whole natural almonds – only because I didn’t read through all the comments. Just wanted to mention this took a long time – almost 15 minutes! I was getting a little worried but in the end everything worked out fine.

By: Mariana

Mariana — Sun, 27 May 2012 07:43:08 +0000

I made this yesterday and it’s delicious! I used raw almonds simply because I had overlooked that they should be roasted before! It took forever. At least ten minutes until doughy and then five more minutes after that until liquidy. But I kept scraping and the food processor going and it worked! Super yummy. So much cheaper than store bought. Love it! Thanks for the recipe!

By: Sandra P

Sandra P — Sun, 06 May 2012 22:28:52 +0000

I make macadamia butter using this method. Oh so good. Will have to try making it with almonds. Thanks for the idea.

By: Kim

Kim — Thu, 03 May 2012 18:12:41 +0000

I tried it and it didn’t work for me. But my almonds were raw. I let the food processor run for like 5 minutes too. LOL!

By: Amy Zhou

Amy Zhou — Wed, 02 May 2012 20:10:43 +0000

Wow, like some of the others mentioned already, I always buy mine, but this is amazing. Have you ever considered selling it? Naeji.com is always looking for new artisan foods– helping home chef sell some amazing products. Just let me know! I’m going to make this myself.

http://www.naeji.com

By: Genevieve

Genevieve — Tue, 01 May 2012 16:50:49 +0000

Jamie- I was wondering this, too! In the comments section of Erin’s website post of her recipe, she says she folds in liquids like honey after, because she’s found that when she adds them into the processor it makes the smooth, spreadable texture become rough and unspreadable.

By: Genevieve

Genevieve — Tue, 01 May 2012 16:48:26 +0000

Nancy and Maria- on Erin’s website, she does state that the almonds should be roasted- either bought that way, or in the oven for a bit. Same reason you toast nuts before many recipes- it adds flavor.

By: Chrissa ~ a tad bit creative

Chrissa ~ a tad bit creative — Sat, 28 Apr 2012 13:45:50 +0000

What a great idea! And so healthy too

By: MicheleP

MicheleP — Sat, 28 Apr 2012 03:45:37 +0000

I just made this and, I have to say: WOW!! This is so tasty, I can’t believe I never thought of making my own almond butter before. The honey is a nice addition, and the sea salt adds an amazing depth to the flavor. Now I am searching for anything I can put this on.