A new cookbook is such a good treat. Whether it’s on loan from the library or all mine from my great local bookstore, I always love to curl up on the couch or in bed with a new cookbook. And I just got a good one.
I’m telling you about it because you might think that the Food in Jars cookbook, by Marisa McClellan of the delightful Food in Jars blog, is only for us fringe types who are into canning. Not so! First of all, this is truly small-batch stuff, with most of the recipes yielding a manageable 2 or 3 pints of jam or pickles. No need to can those–give one to the neighbors and put the other(s) in your fridge; they’ll be gone in no time. Second, there are also plenty of recipes that have nothing to do with canning: think of them instead as recipes for foods that you could put in jars, if the urge struck, but it would be mostly for decorative purposes. Granolas. Nut butters. Pancake mixes. Infused salts. This recipe falls into that latter category.
I meant to put it in a jar, I really did, but unfortunately I halved the recipe. Served alongside a plate of apple slices, it was gone before the jar question even came into play. The full recipe is below, and I don’t recommend halving it.
Maple-Roasted Almond Butter: On a rimmed baking sheet lined with parchment, toss 2 c. raw almonds with 2 Tbsp. maple syrup until your fingers are delicious. Roast at 325 for about 20 minutes, stirring occasionally, until the almonds are deeply glazed. Pulse in a food processor a few times to break them up, then add 1/4 tsp. salt and 2 Tbsp. walnut oil. Grind, scraping down the sides as needed, as the texture progresses from coarse to crumbly to creamy almond butter.
Emmy Cooks 
Looks delicious, and the book is already on my wish list! Thanks for sharing!
Darn you, you’re always making me spend money on new cookbooks. Already grabbed this one off Amazon after reading the post. Looking forward to it!
This sounds wonderful. For some reason I immediately thought of having this on toast on a cold winter day. Perhaps it’s the high heat and humidity we’re experiencing this week that took my mind to a snowy day. I bet this would be great today too, I just don’t want to turn on the oven!
Permission to reblog please, linking to you of course, on recipe2recipe my recipe sharing blog?
You bet, recipes are for sharing! Pass it on. :)
I love Food in Jars also. This looks great! There must be so many cool ways it can be used.
That looks so good! I loved your direction to toss the almonds in maple syrup until your fingers are delicious. Best written step ever!
Dear heaven, you had me at “maple-roasted”. This sounds crazy good Emmy! I’m trying it this weekend.
This is JUST what I was looking for, right when I was looking for it! I’ll be licking my fingers soon. Thanks Emmy! Going off to check Food in Jars now!
The words maple and roasted do sound rather nice in succession… This does sound very nice :D
Love this – the addition of maple syrup sounds divine and I can’t wait to be licking my fingers. I’m a fan of Food in Jars, too!
I will definitely be trying this! Thanks for posting it!
Oh dear, forget the toast, I hunk I’d just like a spoon.
That might just upstage Nutella for me and that is a BIG deal. Another amazing and delicious post Emmy!
Stop it! This just looks too good. I can’t make it. I’d eat it all immediately!
I love “until your fingers are delicious” part. That’s my kind of cooking. Assuming you don’t eat it all in one sitting, how long do you think it would keep in the fridge?
This looks so yummy. What a wonderful creation. When I feel daring I might have to give this dish a go.
You’ll love it. And I love Grade B maple syrup! :)
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I came here from Claire’s blog and I love the idea of maple almond butter. I make mine with chocolate and peppermint but this sounds amazign too
Chocolate and peppermint! I will have to try that inspired combination, I imagine it’s great.