Sunday, August 17, 2014

Almond Toffee Butter

Remember the Almond Toffee Butter my friend D found at the Benton Farmer's Market? Well I have to confess it was my breakfast food for maybe a week or more straight. It was so good! Did you catch that last part? WAS!!! Good. Yep, it's gone! No more! So I set out to try to re-create it. The most difficult part is having patience and faith that those little almonds will turn into butter. First it looks like sand spinning around. Then it starts to climb the side of the processor bowl. Then it starts to clump into a dough. Then it starts to spin like a top, real slow around the bowl. Will it ever become butter (Head in hand, shaking my head)? Then after all that, it smooths out and looks just right. How long does it take to make almond butter, you ask? Well for me about the length of a 30 minute cooking show. Pioneer Woman to be exact. I put my poor tiny food processor through its paces. Honestly I did not think it would be able to make another batch. It was a little over heated by the time the almonds were butter. But that little guy has made two more batches since then and I swear in less time each time, Weird? I made one without salt, also delicious. The third batch I got the salt to sugar ratio just right. Really every batch I made was so yummy, but I was after replicating the Almond Toffee Butter purchased at the market. This last batch was perfect! Just the right amount of sea salt, brown sugar and toffee bits. I love the texture of homemade almond butter. The toffee adds a nice little crunch too. I don't think I will ever buy almond butter again. It is too much fun to make I home. I can't wait to experiment with some other flavors. 

Almond Toffee Butter
Makes about 1-1/2 cups, 12 (2 Tbsp.) servings


2 c. whole unsalted almonds
1/4 tsp. sea salt
2 Tbsp. walnut oil
2 Tbsp. brown sugar
3 Tbsp. toffee bits


Place almonds in the bowl of a food processor, process until it looks like coarse sand. Stop processor and push down the almonds climbing up the sides, continue to process. Add sea salt, walnut oil and brown sugar; continue to process as above until the constancy of chunky peanut butter. Add toffee bits and process until combined. Allow to cool before serving. The flavor is not as evident when warm. Store in the refrigerator, keeps well.

Nutrition information per serving*: Calories 169.4, Total Fat 14.8 g, Saturated Fat 1.5 g, Polyunsaturated Fat 4.3 g, Monounsaturated Fat 7.9 g, Cholesterol 0.7 mg, Sodium 61.7 mg, Potassium 167.0 mg, Total Carbohydrate 6.6 g, Dietary Fiber 2.9 g, Sugars 2.4 g, Protein 5.0 g.  
WW P+ 5

*Information from the Sparkrecipes calculator. NI may vary depending on the brand or size of the ingredients used to prepare it.

Linking to:
Ms. enPlace: See Ya in the Gumbo
Tumbleweed Contessa: What'd You Do This Weekend?
Memories By The Mile: Treasure Box Tuesday
Stone Cottage Adventures: Tuesdays with a Twist
Creative K Kids: Bloggers Brags Pinterest Party
Creative K Kids: Tasty Tuesdays
Buns In My Oven: What's Cookin' Wednesday
Dizzy Busy & Hungry: Wine'd Down Wednesday
Miz Helen's Country Cottage: Full Plate Thursday
My Turn for Us: Freedom Fridays with All My Bloggy Friends


  1. Hi Denise,
    This is a great recipe that I will try. Thanks so much for sharing with Full Plate Thursday and have a great weekend!
    Come Back Soon!
    Miz Helen

  2. Denise, this looks so good I just want to grab one of those pieces of bread through the screen. I've picked your almond toffee butter to feature at tonight's party. Thank you for sharing!

    1. Thanks so much Michelle! I never eaten so much toast in my adult life.


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