Moroccan Almond-Argan Butter

• 8 ounces whole blanched, peeled almonds
• 1 teaspoon coarse sea or kosher salt
• 1/2 cup culinary (not cosmetic) argan oil, preferably ArgandOr or Mustaphas, available at Middle Eastern markets and at Amazon.com
• 1/4 cup honey

1. Heat oven to 300 degrees.
2. Spread the almonds on a baking sheet and toast until brown, about 10 minutes.
3. Check and stir often after the first 8 minutes, to prevent overbrowning.
4. Using a heavy mortar and pestle, and working in batches if necessary, grind warm almonds with salt into a smooth paste.
5. (This can be done in a food processor, although the texture of the finished dip would not be as light.)
6. About a tablespoon at a time, work in the oil, then mix until smooth and creamy.
7. Add the honey in the same way.
8. Taste for salt.
9. Scrape into a serving bowl.

blanched, coarse, culinary, honey

Taken from cooking.nytimes.com/recipes/1013861 (may not work)