Spicy Almond and Cherry Butter recipe

Nut butters are easy to make and will store in the fridge for a week or so. Spread them on toast or cut up an apple and dip in!


Preheat the oven to 190C/fan oven 170C/gas mark 5. Spread the nuts out on a baking tray and roast for 5-10 minutes until they have darkened in colour and you can just smell them. Cool slightly.

Place the nuts in a food processor and blitz to a coarse paste. This will take several minutes and you will need to keep scraping down the sides but eventually the oil will be released and you can see the paste forming. Stir in the remaining ingredients and its good to go! Store covered in the fridge for up to a week.

You can make this in smaller quantities if preferred, just scale down the recipe.

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200g whole almonds ie skin on
1 tbsp maple syrup
150g cherries, stoned and chopped
Pinch chilli flakes
Pinch salt