When it rains it pours.
My little man has been sick for the past two weeks and our state is being brutalized by some massive thunderstorms and tornadoes at the moment, so mama has been a bit busy!
Luckily I have a guest post for you this week, and a family friend has been gracious enough to share her absolutely fantastic homemade cinnamon peanut-almond butter with us today.
I’d never made my own nut butter before, so I jumped at the chance to have her stop by for a visit. I made this over the weekend, and I have been stuffing a spoon in it all.week.long. It really does stay spreadable straight from the fridge!
Hello! I’m Crystal, and I’ve been friends with Amber’s brother and sister-in-law for 17 years. I’m also a fan of Slim Pickin’s Kitchen! I’m not a food blogger, but I have a growing cache of recipes that I’m known for in my circle of family and friends. I wanted to share my Cinnamon Peanut-Almond Butter, if only because I’m asked for the recipe (or just the final result!) so frequently.
Then, it will begin to look more like a meal-like texture.
Now, you’re ready to enjoy! My favorite use for this recipe is to give it as a gift in a mason jar with a pretty label, but I always have a jar on hand at home for my family. It is wonderful on toast with a bit of honey drizzled on top.
You can even add some honey to your batch if you like, but fair warning: it significantly changes the texture of the final product, rendering it thick and kind of like a cookie dough texture. I’m certain it would kill the motor of many food processors, and it also looks a little odd in the jar. My preference is to add honey later when desired (because you don’t want to mess with these beautiful buttery ribbons).
Refrigerate and use within 6 weeks. Be careful with how many people you let test it, because the requests come in fast and furious!