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NINA ZENOVYA
1. Set oven to 180 degrees.
2. Put almonds in a tray so they are nestled in nicely together and place in the middle shelf of the oven.
3. Give them a shake after 6 minutes or so.
4. They should be ready in about 15 minutes – you want to warm them up properly but not quite cook them. You should start to smell them cooking (even when the oven door is shut).
5. Put in a food processer with the salt and whizz until they release their oil and form a spread. This may take up to 12 minutes.
Homemade Almond Butter
SERVES:
Makes 1 Jar
300g whole almonds (unsalted; not blanched)
3g sea salt
Note: The almond butter will last well for about 2 months in a sealable Tupperware box. Don't be alarmed if your whizzer overheats during the process! Leave it to cool down, then whizz again!
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