- 500g (4 cups) raw, whole almonds
- 250ml (1 cup) Argan oil
- 125ml (½ cup) honey
- Heat a frying pan and add the almonds and the salt. The amount of salt you use depends on how salty you would like the almonds to be. The goal is to give the almonds a light dusting of salt and giving them a lovely crunchy flavour.
- Continuously stir the almond in the salt until you can smell the nutty aroma emanating from them. Their hue would change too to a brighter brown. You can test my eating one to verify whether it’s toasted.
- Place the almonds in a sieve to get rid of the excess salt and give a good shake. The salt can be reused for cooking.
- After the nuts have cooled down, place them in a food processor. The more powerful the latter, the smoother the Amlou’s texture would be. Process the nuts as fine as possible.
- Place the roasted, ground almonds in a large bowl then add the oil and honey.
- Store in sealable containers.
- Alternatively, you can roast the almonds in the oven and add salt to taste in the end when you stir in the oil and honey.
- This recipe can be tweaked to your taste. For a thicker consistency use less oil and honey and vice versa. Have fun experimenting!
- Category: Breakfast
- Cuisine: Moroccan
- Serving Size: 1 serving
- Calories: 86
- Sugar: 3.9 g
- Sodium: 58 mg
- Fat: 6.5 g
- Carbohydrates: 6.2 g
- Fiber: 1.4 g
- Protein: 2.7 g