Smoked Almond Butter Recipe
The ultimate smoking-hot nut butter
When chef Matt Abdoo from barbecue restaurant Pig Beach in Brooklyn stopped by our Test Kitchen for a Facebook Live, he let us in on some exciting new menu items, one of which is a house-made smoked almond butter. Immediately, we were sold.
This "tastes like bacon, but in a good way" spread is the best thing to happen to nut butters since, well, sliced bread.
The smokiness changes the spread into something completely new and fun, and elevates anything you would normally put almond or other nut butters on. Try it in pad Thai or alongside quality preserves for a grown-up PB&J; maybe even add it to a grilled cheese. Even straight from a spoon this spread is a delicious choice.
To learn more, read "Almond Joy."
Recipe adapted from chef Matt Abdoo, Pig Beach, Brooklyn, NY
Smoked Almond Butter
Upgrade your homemade nut butter game by not only using superb Marcona almonds but smoking them to give your spread a savory and complex twist.
Ingredients
- Cherrywood chips
- 2 cups Marcona almonds
- 2 tablespoons vegetable oil
- 2 teaspoons sugar
- Kosher salt, to taste
Directions
- Using the manufacturer's instructions, start a smoker using cherrywood chips. Place the almonds on a heatproof tray, cover or close the smoker, and smoke for 1 hour.
- Transfer the smoked almonds to a food processor and pulse until a butter comes together. Leave the food processor running and stream in the oil, add the sugar and season with salt. Serve right away, or transfer to an airtight container and store for up to 1 week.