by Heather Schmitt-Gonzalez / Sunday, May 11, 2014
Maple Almond Butter
It's something that (in my house) I, and I alone, love: almond butter. That's a good thing and a bad thing all wrapped into one little glass jar. It's good because that means I don't have to go thorugh the experience of craving some, and then going to grab the jar only to realize that it's no longer there. Because somebody else ate it all and didn't tell me so I could replace it. It's bad for the exact same reason. It's there waiting for me to eat it. All. Every single time I walk by and spy it on the shelf or in the fridge. Oh, let me grab a spoon...
Really. I do that. It's entirely addictive. But in all fairness, I do the same thing with cookie butter. And chocolate hazelnut spread. Apparently I enjoy eating expensive spreadable things from a jar.
Of course, squeezable packets aren't safe, either - one in particular. You nut butter fans probably know the packets of which I speak. Small, white, a big ol' nut on the front. My hands-down favorite is the Maple Almond Butter. Good gawd, that stuff is ridiculous. Therefore, I need to make myself a big jar of it.
I make almond butter every once in a while. It was actually the sixth thing that I ever shared here on the blog more than 5 years ago. But again, not that often, lest I eat it all. So, why it never dawned on me to check the ingredient list on the package is beyond me. So, I did. Easy. Almonds, oil, maple sugar, salt. In other words, regular almond butter with the addition of maple sugar. DONE!
And so worth it. Happy Mother's Day to me.
- 12 ounces raw almonds
- 1/4 cup maple sugar
- 1/2 teaspoon fine sea salt
Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, single malt Scotch, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.