You'll find excuses to put this spread on everything and anything. I love it on toast or swirled into oatmeal. —Emily
Test Kitchen Notes
Excuse me while I dig straight into this jar with a spoon. The nut butter's a standout and certainly my newest pantry staple in lieu of store-bought varieties. When you marry roasted almonds with toasted coconut, it's nut butter umami. Dial it up with raw manuka honey and achieve pure, wholesome bliss. I suggest adding a tablespoon of coconut oil as you're grinding the ingredients in a food processor: It speeds up the process a bit and adds a more robust coconut flavor. —Allison Walton
about 1 cup
unsweetened shredded coconut
2 1/2 teaspoons
local honey (or maple syrup, if vegan)
Preheat the oven to 400° F. Line a baking sheet with parchment paper. Place the almonds in a single layer on the sheet, then toast in the oven for 8 to 10 minutes, or until lightly golden. Remove from pan immediately so that they do not continue to toast.
Sprinkle the coconut over the same pan, place in the oven, and toast for about 3 minutes. The coconut will start to toast as soon as it comes into contact with the pan, so watch it carefully. You want it a very light golden color. Remove from the pan immediately when done.
Add the toasted almonds coconut to a food processor. Add the sea salt, and pulse to blend. Scrape down the sides every minute or so, but it will take about 5 to 7 minutes total to get to nut butter consistency. When the desired consistency is reached, add the honey and pulse a few times to incorporate it. (If you add the honey sooner, the mixture tends to be a bit gluey.) Enjoy!
Editor's note: If the butter seems crumbly, stir in coconut or a neutral oil until it's spreadable.