Following our trials and tribulations as we attempt to remove all grains, many starchy vegetables and most sugars from our diet while maintaining our love of good food! We strive to make all of our recipes GAPS and/or SCD compliant. Note: We didn't know about "Grain-Free Gourmet" when we chose our name. We are not affiliated with those good folks.
Thursday, December 23, 2010
2 T butter or ghee
3 T honey
1 1/2 tsp salt
1 tsp chili powder
1/2 tsp cumin
1/4 tsp chipotle powder (or cayenne powder)
2 cups almonds (preferably soaked and dried)
If the almonds are not crunchy, dry toast them in an iron skillet (or other heavy-bottomed pan) on medium heat until they reach desired level of crunchiness.
Add the butter to the nuts and allow it to melt, then add the other ingredients and thoroughly stir them together.
Continue heating and stirring until the liquid bubbles for about 5 minutes, then pour the mixture out onto a cookie sheet lined with greased parchment paper and let it cool.
Store in an air-tight container, preferably in the refrigerator.