Pumpkin Spice Almond Butter

Squash, Pumpkin and hearty soups all provide the hearty flavors of fall Hoosiers turn to this time of year. And that’s just what A Couple Cooks had in mind with this dish, which is sure to get you in the spirit of kicking up leaves and hosting progressive dinners with neighbors on a perfect Indian Summer night. Enjoy!

By / Photography By A Couple of Cooks | September 08, 2016

Ingredients

  • 2 cups raw almonds
  • ½ teaspoon kosher salt
  • 1½ tablespoons grapeseed or canola oil
  • 1 to 2 tablespoons maple syrup
  • 2 teaspoons cinnamon
  • 1 teaspoon ground cloves
  • ½ teaspoon ground ginger
  • ⅛ teaspoon ground nutmeg

Instructions

Preheat oven to 325°F.

Place almonds on a rimmed baking sheet. Bake for 25 minutes, until fragrant. Let almonds cool for 1 minute, then place in a food processor (while still warm). Process 1 to 2 minutes, until dry and crumbly. Scrape down the bowl.

Turn on the processor, then with motor running add kosher salt, oil and 1 or 2 tablespoons maple syrup (use 1 tablespoon for a slightly sweet, thinner version and 2 tablespoons for a sweeter, thicker version). Continue processing 6 to 9 minutes, scraping down the bowl often in the beginning stage, adding ½ to 1 additional tablespoon of oil if almonds are too dry. (This process takes multiple times of stopping and scraping.) Continue to process until the dry almonds start to clump into a dough ball, and then even longer until they form into a creamy liquid. When creamy, while motor is running add cinnamon, cloves, ginger and nutmeg. Stop to scrape down sides of the bowl, then continue processing until spices are fully integrated.

Ingredients

  • 2 cups raw almonds
  • ½ teaspoon kosher salt
  • 1½ tablespoons grapeseed or canola oil
  • 1 to 2 tablespoons maple syrup
  • 2 teaspoons cinnamon
  • 1 teaspoon ground cloves
  • ½ teaspoon ground ginger
  • ⅛ teaspoon ground nutmeg

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