- 1 cup butter, softened
- 3/4 cup honey
- 3/4 cup confectioners' sugar
- 3/4 cup finely ground almonds
- 1/4 to 1/2 teaspoon McCormick® Pure Almond Extract
- In a bowl, combine all ingredients; mix well. Refrigerate up to 1 week or freeze up to 3 months. Yield: 2 cups.
Originally published as Sweet Honey Almond Butter in Country Woman November/December 1997, p35
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