Donut Butter

Preheat oven to 350 F. Spread the almonds on a small baking pan and spread the chopped donuts on another. Bake the almonds until golden (about 10 to 15 minutes), and bake the donuts until dry and golden (about 20 to 30 minutes). Make sure to shake the pans a couple of times while cooking. After I turned the oven off, I left the donut in there to finish drying out as the oven cooled. If you do this, be sure to keep a close eye on it so it doesn’t get too dark. Let the almonds and donuts cool.

Transfer the toasted donuts to the bowl of a food processor and process until it looks like graham cracker crumbs. Then transfer the crumbs to a separate bowl and set aside (you should have about 1 scant cup of donut crumbs). Into the bowl of the food processor, add the almonds and process a couple minutes until it forms almond butter. Add the coconut oil, brown sugar, vanilla bean paste, almond extract, sea salt, cinnamon and nutmeg and process until smooth and creamy, scraping down the sides of the bowl as necessary. Then pulse in the donut crumbs a couple times until combined.

Store the Donut Butter refrigerated for up to a couple weeks. (The butter will be stiff in the fridge, starts to soften at warm room temperature, and is liquidy when warm.)

Yields about 1 1/3 cups.