Yesterday afternoon, I was about 5 minutes away from lying down and taking a nap. I had woken up that morning at 5 am and had spent nearly three hours in the car that morning traveling for work.
I was then reminded by Terithat I needed to make Pumpkin Spiced Almond Butter (by the lovely Ashley of The Edible Perspective, one of my all-time favorite blogs) immediately.
The nap quickly was put aside and about two seconds later, I was preheating my oven, grabbing almonds from the freezer, and getting maple syrup and molasses all over my shirt.
I will be eating this with a spoon, thank you. For Ashley’s full recipe and instructions, click here.
Why are you still reading this? You should have already left to preheat your oven. Come on, now! Move it 
Oh yum! I’m low on almonds, sadly, but this sounds fallish and YUMMY!
I have been meaning to give this a go! Looks delicious!
Ahhhh, yum yum yum!!! It looks great. Love the almond photos and glad you like it!!
I actually had to cut mine down to 1.5 cups of almonds (recipe called for 2), because I didn’t have enough either. It’s worth going out and buying some just for this recipe though!
It’s delicious!!
Thank you for bringing this nut butter into my life
One of the best I’ve ever had.
<3 Laura
it’s amazing, huh??? I’ve already eaten half of my jar.
Yes, yes it is. I’m trying to refrain myself from doing that.
Wow- that looks awesome!
Oh. My. Gosh.!!!!!
[...] nothing like discovering how to make a simple pantry staple, such as homemade almond butter, or in this case, nut milk. Especially if it helps you avoid multiple trips to the grocery store [...]