ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Smoked-Almond Butter with Crispy Rosemary

Quentin Bacon
Total time 15 mins
Yield Makes 1 1/4 cups
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.

Ingredients

  • 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
  • Salt
  • Sliced pear, apple, Asian pear, celery and fennel, for serving

How to Make It

  1. 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.

  2. 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.

  3. 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.