Almond butter is one of those things that I must always have around. I use it in so many recipes; for cooking breads or date balls, topping on pancakes, or just for snacking on. I love the stuff, and since I’ve had access to ordering almonds in bulk, here, I really have no excuse.
This is one of those staple recipes that is so easy to make. The only ingredient you need is almonds; that’s it. I don’t like salted butter so I skip it, and think the flavor of roasted almonds speaks for itself. Some people like to add cinnamon or vanilla, but I think that takes away from the subtle nutty flavor you achieve with this simple recipe.
Another thing you will need is a high speed blender or food processor. Honestly, I have never tried making this in a blender, so I cannot vouch for that method. However, I have made this is my food processor many times, and it works wonders. All it takes is about 15 minutes of roasting and 15-20 minutes or so of blending.
I’ve decided I like to roast them on a lower temperature (the method I’ve written below). When it is roasted on too high of a temperature, it can taste a bit scorched. There is a fine line between under roasted and over-roasted, so I prefer to err on the side of caution here. If you like a darker roasted flavor, you can simply roast it for a bit longer.
As for the blending, some recipes say it only needs 10 minutes of blending. But for me to get it to the desired creamy consistency, it takes more like 15 minutes to 20 minutes. Maybe it is just my food processor, and for you it will be quicker. In any case, don’t be surprised if it seems to be taking longer than expected. It will turn into almond butter eventually, and it is worth the wait. You know it is done when it looks and tastes creamy.
If you don’t have enough almonds, you can try mixing different nuts and seeds for more of a variety. I’ve done cashews and almonds together before and it was delicious; the cashews help make it creamier and a bit sweeter. Since I have so many almonds currently, this is all we’re using today.
What You Need:
1 lb raw almonds (4 cups)
sea salt, optional
What to Do:
1. Roast your 4 cups of almonds in oven at 325° for about 15 minutes. Remove from oven and allow to sit for a couple minutes to cool a bit, but not until it’s cold. When it’s still warm, it blends better.
2. Blend the warm almonds in food processor for 15-20 minutes or until it becomes creamy, scraping down the sides to incorporate every few minutes.
3. Once it is creamy, if you want to add salt, now is the time. Blend for a bit more to incorporate.
4. Store in a 16 oz glass jar. I keep mine in the fridge because I don’t go through it too quickly. Regardless, make sure to try some while it is still warm; yum!
*I roasted the almonds in a gas oven, which tend to run a bit cooler than electric ovens. If you have an electric oven, roast for a few minutes less.
Makes 1 16oz jar full of almond butter