Thanks for the reply. Interesting recipe, calls for less nuts than I would have thought. A whole stick of butter and only 1TBL of chooped almonds is what it called for. I'm going to try a version and up the nuts, and blend it pretty much smooth with either a stick blender or small food processor. The almond extract is an interesting idea though. That stuff gives a maraschino cherry-like flavor and aroma.

I was also thinking of adding a bit of barley malt, this is an ingredient in the commercial stuff. I know its sugar but it has a wonderful flavor and if I kept it under one gram carb per 2TBL, it might boost the flavor.

I'll try this in the next week and report back.

Anybody else have experience with making nut butters?