Ingredients
2 cups raw almonds
1 cup unsweetened shredded coconut
2 pinches sea salt
2 1/2 teaspoons local honey (or maple syrup, if vegan)
Method
Sources
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RecipeNLG
dataset
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Gathered
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As an Amazon Associate, Foodgeist earns from qualifying purchases.
Curved spreader for butter service — toast, rolls, pastries
Toasted coconut — garnish curries, top desserts, granola
Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Water-sealed French crock keeps butter soft without refrigeration
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Preheat the oven to 400° F. Line a baking sheet with parchment paper. Place the almonds in a single layer on the sheet, then toast in the oven for 8 to 10 minutes, or until lightly golden. Remove from pan immediately so that they do not continue to toast. Sprinkle the coconut over the same pan, place in the oven, and toast for about 3 minutes. The coconut will start to toast as soon as it comes into contact with the pan, so watch it carefully. You want it a very light golden color. Remove from the pan immediately when done. Add the toasted almonds coconut to a food processor. Add the sea salt, and pulse to blend. Scrape down the sides every minute or so, but it will take about 5 to 7 minutes total to get to nut butter consistency. When the desired consistency is reached, add the honey and pulse a few times to incorporate it. (If you add the honey sooner, the mixture tends to be a bit gluey.) Enjoy! Editor's note: If the butter seems crumbly, stir in coconut or a neutral oil until it's spreadable.