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.
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.
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.
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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