Sweet heaven above!! You must try this!!
Let’s get straight to the point.
- Home-made almond butter (see below)
- Sea salt
- Almond essence oil
Home-made almond butter
- 2 cups of almonds
- 1 food processor (ideal) or mini chopper
I dry-roasted my almonds on a non stick pan. The reason being, they process into nut butter much faster this way and my mini chopper is not very robust (Tesco, not Kenwood, say no more. But hey- it cost £2 in clearance)
Roasted almonds may take 6-7 minutes in your food processor, as opposed to 12-13minutes if left unroasted.
- Place nuts in your processor with 1/4 teaspoon (3 pinches) of sea salt and 4 teaspoons of almond essence. We are shooting for a marzipan experience folks. Only in a toffee.
- Process the almonds until they turn into nut butter, leaving your chopper to cool down periodically if it is choking and smoking. (For more info on home-made nut butters, check out this old post)
- Note: 2 cups of almonds made 1.5 cups of nut butter. The recipe (ie my spontaneous creation) calls for 0.5 cups of nut butter
- 0.5 cups of home made almond nut butter
- 3/4 cups of honey
- almonds to decorate, optional
Please be aware that the benefits of honey are generally accepted to be found in unboiled honey. Once boiled a lot of goodness is destroyed. Do not use quality farmers market type honey in this recipe. Also be aware if you are watching your blood sugar that this is just as sweet as if you had made it with sugar so treat it as such. You can minimise blood sugar spikes by having this sweet treat after a meal and not on an empty stomach.
The general ratio that I used to use with this was 2:1 honey to nut butter. My scales have broken so this was an estimate, and it worked well.
1. Heat your honey on a gentle heat. I did not take my hob over level 2.
2.Once boiling- and I do mean, the minute it starts boiling gently, time TWO MINUTES.
3.Continue to whisk the whole time it is boiling.
4.Once 2 minutes is reached, remove from heat, quickly add nut butter and whisk for 15 more seconds until it begins to thicken.
5.Place in lined tupperware or ideally, a silicone loaf tin. (If lining a tupperware please use non stick parchment and lightly grease even then. Please do not use foil for the sake of your mental health. That is all)
6.Decorate with almonds if desired.
7.Leave to harden in fridge.
8. Break into wonderful little bite size pieces using a rolling pin and sharp knife.
8. Eat ……and as they say in yoga…”be present fully in each moment”……enjoy the crunch, the marzipan overtones, the deep satisfaction that comes from your home-made creation, the knowledge that it is plant-based and cruelty-free….eat…..breathe…. rejoice. 🙂
*I also used to make TAHINI TOFFEE quite regularaly for all you sesame-lovers, and I boiled the honey for 2 minutes on hob level 3-3.5. It makes a harder toffee, and on reflection, perhaps I would not heat it up to 3.5 again. See the recipe here: Tahini Toffee. And yes, it works with peanut butter too.
**Disclaimer: I do not recipe test several times. I am not writing a recipe book. Every hob is different and this is all done with an eye and a clock, so I hope it works for you. Time carefully and stir , stir, stir, so the honey does not burn. Let me know!
*** I buy almonds in bulk the Indian section of Tesco at a very good price.
And here it is again. Sigh…….
And with that left-over almond butter??
You could make another batch of toffee…or use it as a nutritious nut butter instead of peanut butter. A nice base for a thai-inspired salad dressing? Nut butter flapjacks? (Check my baking section) Spread on rice cakes for your toddler, or indeed, you! Dollop on your morning oats? Add to a banana smoothie….aaaaaah the list is endless!!!!