Smoked-Almond Butter with Crispy Rosemary
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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
- 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.
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