Tuesday, March 15, 2016

crunchy honey almond butter

Read the back of a Skippy jar. I'll bet you at least three words in the ingredients list you cannot pronounce. If you can't even sound out what your eating, why are you spreading it on your breakfast toast (some of us for lunch as well). While today's intro comes from the platitudinously uninspired section of my vernacular, the message still rings true. Whether you're a parent with young children or an old fart who likes reading about mushy foods (usually I can get away with insulting the elderly because most of them haven't figured out how to use the "box"), you've arrived at the right place. Even though Homemade Almond Butter falls into the dreaded category of raw, healthy, and organic, it fortunately doubles as a delicious and satisfying alternative to practically anything spreadable. Homemade is not only healthier than Store-bought, it's actually easier to make than having to go to the store. Come along as we discover the one-ingredient fix (and the fixings you could add) to end all pantry guilty pleasures. 

yields 1 mason jar or a scant three cups of almond butter

3 cups of dry roasted almonds, salted is fine but just adjust the amount of salt you add to taste
1/2 cup of honey
1/2 cup of roughly broken pita chips
1/4 to 1/2 teaspoon of salt, to taste

1. In a food processor, blend almonds until smooth. After one whole minute of processing, scrape the sides down and continue to blend until completely lump-free. Can you believe it? You're done! Transfer the almond butter to a mason jar or any other food blogger worthy vessel and Bob's your uncle. Homemade Almond Butter: the purest, most deliciously satisfying and healthy spread ever invented. You might want to add salt , but other than that...Mazel Tov (that means congratulations right?)! However, we at the Chow Creations studios are fancy people. Keep reading to see what we added.

2. First, a confession. I absolutely, 100%, certifiably despise Crunchy Peanut Butter. I've never liked it, nor will I ever tolerate it. The half blended peanuts were probably a factory oversight that management played off as a new product. Really they just make Skippy look sloppy. So in learning from the disaster that is half of Skippy Peanut Butter's business, I also decided to add a textural component to my almond butter. You better hope it't not just half-blended up almonds. Behold the lowly Pita Chip, nay, the Stacy's Pita Chip. My patent lawyers tell me Stacy's is the only one that can make a crunchy pita, but if you find some cheaper store-brands please comment below. In a Ziploc bag, smash the pita chips into small to medium sized pieces. Add the broken pita shards to the almond butter and fold in the honey. I like to use raw, unfiltered wild honey (because I'm an elitist), but really any honey will do. Mix completely and enjoy!

Perhaps the shortest Chow Creations blog post, I hope y'all got something out of it. Leave a comment below saying what you like to put in your Almond Butter (I've had friends that add M&Ms...just don't make them Peanut M&Ms or else we'll have a problem). Thanks for reading and making it to the end. I hope y'all have lovely day. And as always, 


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