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Ingredients
Directions
- Mix all ingredients in a large bowl and then pour onto a cookie sheet lined with parchment paper. Do not use tinfoil, the honey will stick (trust me, I know).
- Bake at 350 F until almonds are roasted. My oven took about 15 minutes but keep a close eye on them as the nuts will burn quickly.
- Remove from the oven and let cool. Place the almonds in a food processor and blend until you have a creamy butter. I have a little processor and it took almost 12 minutes. Be sure to scrape down the sides every once in a while. Using a spatula, resisting the temptation to use your tongue, pour this liquid gold into a jar.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 245g | |
| Calories 1138 | |
| Calories from Fat 629 | 55% |
| Total Fat 75.15g | 94% |
| Saturated Fat 5.68g | 23% |
| Trans Fat 0.03g | |
| Cholesterol 0mg | 0% |
| Sodium 2331mg | 97% |
| Potassium 1127mg | 32% |
| Total Carbs 104.87g | 28% |
| Dietary Fiber 20.1g | 67% |
| Sugars 75.57g | 50% |
| Protein 32.61g | 52% |
