Tag Archives: snacks

Almond Butter with Sea Salt

Seasoned to Taste - Almond Butter with Sea Salt

My mom got me this awesome cookbook from America’s Test Kitchens –  the DIY Cookbook, showing you how to make everything from your own Sriracha to Worcestershire sauce to candied ginger. I will soon be trying the bacon jam recipe, but before that I went for the almond butter, because I had been wanting to try making its sibling, peanut butter.

For something so expensive in the grocery store, the two-ingredient, two-step recipe seemed unbelievable. I guess I just assumed you added oil or sugar or SOMETHING else to get that great spreadable consistency.

On the contrary, all you need is nuts and salt, and the process of grinding the almonds  pulls all those rich oils out and blends the pieces into a smooth butter that sticks to the roof of your mouth. I added more salt than the recipe’s 1 teaspoon, because I liked the flakes of sea salt breaking through the rich butter. Bigger salt crystals always hit your tongue after a few chews, so they don’t overpower.

I have tested this recipe once, but feel it will be emerging again around the holidays – it’s a wonderful hostess gift or present, as it stores well and will impress your friends. I have consumed and given enough away that I already wish I had made a double batch.

Almond Butter with Sea Salt

Ingredients (makes 2 c.):

  • 4 c. almonds, whole
  • sea salt

Heat oven to 375. Spread almonds evenly on baking sheet and roast on middle rack until slightly darkened, 10-12 min. Let cool until just warm, 20 min.

Add almonds to food processor and blend, scraping down sides to help it along, about 7-10 min. total. Puree until the oils release and it becomes the consistency of peanut butter. Add 1 tsp salt and process. Taste for seasonings. Add more salt if you prefer.

I was concerned multiple times that mine was not coming together – you feel like you are grinding and grinding and it’s just a mess of crumbs. So I kept mixing the puree from the bottom to the top to distribute the pieces, and processed until finally, it started to become smooth. And became this:

Seasoned to Taste - Almond Butter with Sea Salt

Transfer to jars with tight lids. The almond butter can be stored in fridge for up to 2 months.

I have been snacking on crisp Gala apples dipped in my almond butter – just how I used to eat peanut butter as a child. It’s wonderful and such a healthy, filling snack for work.

Seasoned to Taste - Almond Butter with Sea Salt

Enjoy, friends! xoxo


Classic Hummus

Early springs in the South make me dizzy with happiness. Trees are already budding, cherry blossoms are blooming and all the daffodils and tulips are getting ready to open. It is so much easier to get up on the right side of the bed when you hear birds chirping.

When I’m in a good mood, I cook healthier. Classic hummus is a great example of a nutritious snack to have with crisp veggies or pita chips. It’s simple and affordable, to boot.

Mine is adapted from Ina Garten.

Classic Hummus


  • 2 cans garbanzo beans, drained (2 cups)
  • 1/3 c. tahini
  • 4 cloves garlic, minced
  • Juice from 1 lemon
  • 1 1/2 tsp. kosher salt
  • 8 dashes hot sauce
  • 2 T water or liquid from garbanzo beans

Place all ingredients in food processor and blend until coarsely pureed. Check for seasonings, then pour into serving bowl. Garnish with a drizzle of olive oil, cracked pepper and a dusting of smoked paprika (this is my touch, but any paprika would work).

I really liked the finish of olive oil and smoked paprika. The olive oil is so fruity and distinct over the hummus, and the smokiness from the paprika gives it an earthy flavor.

Serve with any veggies or pita bread (or chips).

Enjoy, friends! xoxo