Smoked-Almond Butter With Crispy Rosemary Recipe

Cooking Directions

• STEP 1.Preheat your oven to 350°F (175°C) and spread the almonds on a baking sheet. Toast them for about 10 minutes, or until they are fragrant and slightly golden.
• STEP 2.Remove the almonds from the oven and let them cool completely.
• STEP 3.In a food processor, add the cooled almonds, smoked paprika, salt, and maple syrup. Process until smooth and creamy, scraping down the sides as needed.
• STEP 4.Heat a small skillet over medium heat and add the olive oil. Once hot, add the rosemary leaves and cook for about 1-2 minutes, until crispy.
• STEP 5.Transfer the almond butter to a jar or airtight container and top with the crispy rosemary. Store in the refrigerator for up to two weeks.
• STEP 6.Serve the smoked-almond butter with crispy rosemary on toast, crackers, or use it as a dip for fruits and vegetables.

Cooking Tips

• Make sure to use unsalted almonds for this recipe to control the saltiness of the final product.
• If you don't have smoked paprika, you can use regular paprika or add a pinch of liquid smoke for a similar smoky flavor.
• Feel free to adjust the sweetness by adding more or less maple syrup, depending on your preference.

Storage and Serving

• Store the smoked-almond butter with crispy rosemary in an airtight container in the refrigerator for up to two weeks.
• Serve the almond butter on toast, sandwiches, or use it as a dip for fruits and vegetables.
• For a fancy presentation, drizzle a little extra olive oil on top before serving.