Almond butter is very easy to make and delicious! I made some over the holidays to give as gifts and saved a few jars for myself. I ate all the almond butter and got a little too busy to make more, so I went to both Mother’s and Trader Joes and bought some good almond butter. Yuck. Okay, not to say that they are low quality butters. They are excellent…unless you’ve made your own, then there’s no going back. The beauty of making my own almond butter is that I can get it they way I WANT it…extra roasted and extra crunchy.
The following recipe can be adapted to your own tastes and preferences. The measurements I give are estimates based on my own preferences and taste. I also use organic ingredients whenever possible.
4-5 cups of raw whole almonds
1/4 tsp sea salt
1 tbsp extra virgin olive oil, avocado oil, or your preferred oil
1-2 tsp brown sugar or honey
storage jars or containers
1. Place almonds on a cookie sheet and roast in your oven at 250 degrees Farenheit for 30-60 minutes, stirring at least 2-3 times during baking to prevent burnt nuts. I like my nuts really toasty so I bake them for a while. After removing from the oven, let the nuts cool for at least 30 minutes.
2. Toss the almonds in your food processor with the “S” blade. Process the almonds until you get small chunks. Remove approximately 3/4 cup of the chopped nuts and set aside. Be careful not to cut yourself with the sharp blade when removing the nuts.
3. Add salt and sugar. Process the remaining nuts until they get really thick and sticky. At this time, it may appear that the food processor won’t go anymore, but don’t worry, it will. Just scrap the bowl and move the butter around a few times with a spatula. Add oil.
4. Continue processing until desired consistency. I don’t like my butters creamy, so I process until the nuts are almost grainy, somewhere in between the size of granulated and turbinado sugars. Add the chopped nuts you set aside earlier. Process for a few more minutes until blended.
5. Scoop out the butter and store them in your storage containers. You can keep them in the refrigerator or in your freezer if for some odd reason you don’t go through your almond butter as fast as me. How many containers you get depends on the size of them and how much you eat while you make your almond butter.
Substitutions: You can substitute other nuts like peanuts, cashews and walnuts. For those nuts, I would omit the oil because they are oilier nuts. Also, I find that the roasting time for those nuts are shorter than almonds.
If you are making some almond butter as gifts for friends, why not add a special touch with these awesome gift tags?
A note regarding my website
Folks, I also want to let you know that my website is going through a major facelift and some construction woes. You can still navigate and purchase from it, but I cannot list new stuff on it. So, for the time being, you will see a new tab at the top of this blog, “~~PATTERN & PRODUCT INFORMATION~~” That’s where I’m putting and listing all my new stuff. Thanks!!