Smoked-Almond Butter with Crispy Rosemary

Food & Wine
Smoked-Almond Butter with Crispy Rosemary Recipe
Quentin Bacon
Almond butter is easy to find in stores, but making it with smoked almonds in the food processor is crazy easy, and the savory flavor is really unusual. Spread the butter on apples, pears, fennel and celery.
Makes 1 1/4 cups


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1 cup (5 1/2 ounces) salted roasted almonds
1 cup (5 1/2 ounces) smoked almonds
6 tablespoons canola oil
2 tablespoons rosemary leaves
Sliced pear, apple, Asian pear, celery and fennel, for serving


Total: 15 Minutes

In a food processor, process the roasted and smoked almonds until the nuts are just starting to become pasty. Add 3 tablespoons of the canola oil and process until smooth. Transfer the almond butter to a bowl.

In a small skillet, heat the remaining 3 tablespoons of oil. Add the rosemary leaves and cook over moderate heat, stirring, until crisp, about 2 minutes. Using a slotted spoon, transfer the rosemary to a plate and sprinkle lightly with salt.

Crumble and stir half of the rosemary into the almond butter and sprinkle the rest on top. Serve with sliced pear, apple, Asian pear, celery and fennel.

Created date

May 2013