- Preheat oven to 350 degrees F. Place almonds in a shallow baking pan. Bake 5 minutes or until warm. Immediately place nuts, oil, and salt in a food processor.* Cover and process 10 minutes or until thick and spreadable, stopping to scrape bowl occasionally the first 5 minutes.
- Store in the refrigerator up to 2 weeks or freeze up to 1 month.
From the Test Kitchen
Place Almond Butter in a small saucepan. Gradually stir in an equal amount of canned unsweetened light coconut milk; heat through.
We do not recommend using a blender for this recipe.
Spread on pita bread or flour tortillas. Use to brush on chicken skewers or to flavor stir-fries and other Asian dishes. Toss with hot cooked pasta or rice.