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Almond and peanut butter spread recipe

Almond and peanut butter spread recipe

1 rating

Delicious on toast or on a stick of celery, this spread makes for a decadent snack or edible gift and keeps for up to three weeks. An exciting twist on classic peanut butter, almonds add a delicate richness and honey lends a moreish sweetness. See method

  • Serves Serves 6-8
  • 10 mins to prepare and 10 mins to cook
  • 161 calories / serving


  • 100g whole, sweet almonds, skins on
  • 100g jumbo roasted and salted peanuts
  • 2 tbsp clear honey

Each serving contains

  • Energy

  • Fat

    14g 19%
  • Saturates

    2g 9%
  • Sugars

    4g 4%
  • Salt

    0.1g 2%

of the reference intake
Carbohydrate 4.2g Protein 5.7g Fibre 2.4g


  1. Heat the oven to gas 5, 190°C, fan 170°C. Place the almonds on a baking tray and roast for 10 minutes. Remove and allow to cool.
  2. Place the peanuts in the bowl of a food processor with the cooled almonds. Blend together for about 5 minutes, stopping every now and then to scrape the sides of the bowl, until the ingredients are smooth and combined.
  3. Add the honey and blend again until combined. Store in a jar or airtight container in the fridge for up to 3 weeks.

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