Crunchy Cardamom-Vanilla Almond Butter with Sesame

Steps

1. Heat the oven to 350°F (175°C). Spread the almonds on a rimmed baking sheet and roast for 10 to 12 minutes, stirring once, until fragrant and lightly browned inside.
2. Toast the sesame seeds in a dry skillet over medium-low heat for 2 to 3 minutes, stirring, until golden; tip onto a plate.
3. Let the almonds cool for 5 minutes until warm but not hot. Set aside 25 g of the almonds and coarsely chop them; put the remaining 145 g of almonds into a high-powered blender or food processor.
4. Blend the 145 g of almonds, scraping down the sides every minute, for 8 to 12 minutes until they turn from crumbs to a paste to a smooth, runny butter. Rest the motor if it gets hot.
5. Add the canola oil, brown sugar, vanilla, cardamom and salt, and blend 1 minute more until glossy and smooth.
6. Scrape the almond butter into a bowl and stir in the chopped almonds and toasted sesame seeds by hand for crunch.
7. Spoon into a clean jar and let cool to room temperature, about 10 minutes, before serving. Store covered in the fridge for up to 3 weeks; stir before using.