Because Sugar on Bread is Awesome

I’ve been making this every single week for SK and the Mighty since I saw the recipe on A Full Measure of Happiness. I mean, every. single. week. It’s beautiful, this stuff–eat-out-of-the-jar awesome (not, ahem, that I would do that), and I can serve it up with some apples to the wee ones and all of a sudden they’re quietly eating a quality snack that makes them think they’re getting a treat.

All you need is a food processor and the following:

  • 2 cups roasted, unsalted almonds (your grocery store sells these in bulk)
  • 1/2 tsp. salt
  • 1 tsp. ground cinnamon
  • 1 1/2 tbs. sugar

Just throw everything in the processor and let ‘er rip. It takes about 10 minutes for the almonds to release their oils and become the joyous mixture that is almond butter, which isn’t a big deal unless your processor is broken like mine and you have to lean on the thing the whole time to make it work (yes, I realize this is probably a fire hazard, but I am economizing here).  You’ll want to scrape down the sides of the bowl occasionally (of course you make sure that it’s turned off beforehand! Why would you even ask me that?!).

Transfer the almond butter from the processor to an airtight container, much like the jam jar I accidentally stole from my neighbor this past Christmas, and keep in the fridge for at least a week. Feel free to eat directly out of the jar when the whim strikes you. Just hide the spoon and don’t tell your husband, in case he gets grossed out by the idea of you using a for-public-consumption container as a snack bowl.

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