Almond and peanut butter spread recipe
Delicious on toast or on a stick of celery, this spread makes for a decadent snack or edible gift and keeps for up to three weeks. An exciting twist on classic peanut butter, almonds add a delicate richness and honey lends a moreish sweetness.
See method- Serves 6-8
- 10 mins to prepare and 10 mins to cook
- 161 calories / serving
Ingredients
- 100g whole, sweet almonds, skins on
- 100g jumbo roasted and salted peanuts
- 2 tbsp clear honey
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Shop ingredientsEach serving contains
- Energy
- 665kJ 161.0kcal
- Fat
- 14g
- Saturates
- 2g
- Sugars
- 4g
- Salt
- 0.1g
of the Reference intake
Carbohydrate 4.2gProtein 5.7gFibre 2.4g
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- Heat the oven to gas 5, 190°C, fan 170°C. Place the almonds on a baking tray and roast for 10 minutes. Remove and allow to cool.
- Place the peanuts in the bowl of a food processor with the cooled almonds. Blend together for about 5 minutes, stopping every now and then to scrape the sides of the bowl, until the ingredients are smooth and combined.
- Add the honey and blend again until combined. Store in a jar or airtight container in the fridge for up to 3 weeks.
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