07.06.2010 I can’t believe it’s nut butter!

Random thought of the day: Somebody, please, tell me to quit spending my lunch money on kitchen-related items and to start buying acceptable new clothes instead. The ones I currently have on rotation are absolutely decrepit and make me look like the crazy cat lady that I truly feel like, deep down inside.
Speaking of nutty…

Am I the last person on earth to realize there is such a thing as pecan liquid smoke? Has anyone had it? Is it as good as it sounds, or is it full of empty promises?

Since we’re still on the subject of nuts…I wanted a version of Nutella-type spread that would still be usable right out of the fridge, since we’ve all been bashed over the head with the notion that it’s best to store nut-based foods in there so they don’t go rancid and aggravated at you. Kind of makes sense not looking to be on a nut’s bad side.

There’s another thing I’m fairly excited about that makes good use of this spread – I’ll be sure to post it depending on the testers’ verdict.

This one’s super simple to make and the almonds can be easily replaced with any other favorite nut of yours. Just make sure to roast the nuts and then optionally remove the skin by rubbing the just-out-of-the-oven nuts in a clean kitchen towel. (To roast the nuts, preheat oven to 350°F (180°C, or gas mark 4), place nuts in an even layer on a baking sheet and roast 12 to 15 minutes until fragrant, checking occasionally to make sure they don’t burst into songs flames.)

Also, if you are using unsalted nuts, consider adding a tiny pinch of salt before processing the ingredients, to help the flavors show their true colors…that are beautiful like the rainbo-oh-oow.

Altella:

1/2 cup (60 g) organic powdered sugar, sifted
1/2 cup plus 2 tablespoons (110 g) mini semisweet chocolate chips
1/2 cup (120 ml) any nondairy milk
3/4 cup (120 g) dry roasted, lightly salted whole almonds

Combine sugar, chocolate chips and milk in a microwave-safe medium bowl. Heat until the chocolate melts, about 1 minute, stirring occasionally. Alternatively, cook this on the stove in a small saucepan on low heat for about 3 minutes or until the chocolate melts. Stir occasionally. Set aside to cool.
Using a food processor, grind the almonds until the oils are released and a nut butter-like paste starts to form. This could take a few minutes depending on the efficiency of the food processor in use. Slowly drizzle in cooled melted chocolate and process until perfectly smooth and combined, scraping sides occasionally.
Store in an airtight container in the fridge for up to 2 weeks.

Yield: 1 cup (320 g)

Tip: Not in the mood to grind nuts? Replace the 3/4 cup with 6 tablespoons ready-made, natural nut butter.
Variation: Switch to any nut (or nut butter) of your liking!