Photo by Eva Kolenko

Infused Almond Butter

  • 2 cups blanched almonds
  • ½ teaspoon kosher salt
  • 2 tablespoons Red Belly Honey
  • 3 tablespoons cannabis coconut oil
  • 1 to 2 drops orange or citrus-forward terpenes

Preheat the oven to 350 F and roast the nuts on a parchment-lined baking sheet, stirring once or twice during cooking, until fragrant and lightly golden, about 10 to 15 minutes.

Place the warm almonds and salt in a food processor. Grind into a fine powder and when the almonds start to release their oils, add the honey.

Process until it begins to resemble nut butter then, with the processor running, add the oil to emulsify. Stir in the terpenes.

Makes 1½ cups; can be refrigerated for up to 1 week. THC depends on the amount in the honey and coconut oil.

Recipe by Niki Ford

Buy Kitchen Toke magazine >>