Almond Butter Fudge
1 teaspoon unsalted butter
1 cup sliced almonds
1 cup unsalted creamy almond butter
1/4 cup sweetened condensed milk
1 1/2 Tablespoons honey
1 teaspoon ground cinnamon
2 teaspoons sea salt
Line an 8 by 8-inch baking dish with aluminum foil and coat with nonstick spray. Set aside.
Place the butter in a small sauté pan over low heat. When it is just barely melted, add 1/2 cup of the sliced almonds and toast until golden brown, about 2 minutes. Remove from the pan and set aside.
Combine the almond butter, condensed milk, honey, cinnamon, 1 teaspoon of the salt, and the remaining untoasted sliced almonds in a large bowl. Using a rubber spatula, stir until evenly distributed. Pour into the prepared pan and smooth into an even layer.
Sprinkle the toasted almonds and the remaining 1 teaspoon salt over the mixture in the pan. refrigerate for 4 hours or until the fudge is set.
Gently remove the fudge from the pan and place it on a cutting board. Peel off the foil and cut into two-bite pieces.
about 20 servings