Makes 1½ cups
Preparation time: 30 minutes
- 1⁄3 cup coconut oil
- 2 cups blanched, slivered almonds
- 1 tsp. coarse sea salt or kosher salt
- 3 tbs. honey
- ¼ tsp. ground cinnamon (optional)
Preheat the oven to 350 degrees F. Gently warm the coconut oil in a small saucepan over low heat until it melts. Toss the blanched almonds with 1 tablespoon of the melted oil. Spread the nuts on a cookie sheet in a single layer. Bake for eight to 10 minutes until golden brown, stirring at least once to ensure even toasting. Keep a close eye on the almonds as they toast to make sure they don’t burn. Remove from the oven and let cool to room temperature. Place the toasted almonds and the salt in a food processor and grind the nuts into a fine paste, about three to five minutes. Add the honey, remaining oil, and cinnamon. Continue processing until the butter becomes smooth. You can also add more coconut oil for a thinner consistency; experiment with adding 1 tablespoon at a time, up to 5 additional tablespoons. Transfer to a jar and store in the refrigerator for up to two months. Remove from the refrigerator 10 to 15 minutes before use for easier spreading.