It is kind of obvious that I love almonds. In the last 3 weeks I have posted a recipe for pumpkin almond butter, maple cinnamon roasted almonds and even these grain-free pumpkin brownies used almond flour. And there is more to come…
I love almonds butter as a spread or stirred into oatmeal but I cringe every time I see a small jar of my kryptonite being sold for over $8 bucks. If you are a fellow almond butter lover, I have good news for you: with a food processor or heavy-duty blender you can make your own almond butter for a lot less and it’s a lot tastier in my opinion.
The key is to roast the almonds first. If you put raw almonds straight up into the food processor the nuts will take forever to break down into butter and the taste is rather mealy.
When I made the pumpkin almond butter, I didn’t roast the almonds because the addition of pumpkin puree and spices helps the consistency and flavor, but for simple almond butter roasting is essential. Not only do roasted almonds break down into butter faster, the roasting also imparts a wonderful flavor.
For this almond butter I used cinnamon maple roasted almonds (recipe from last week), so the almond butter looks a little darker here, but the process is the exact same for dry roasted almonds.
- 2 cups raw almonds
- pinch of sea salt
- Roast the almonds on a dry baking tray for 10 minutes at 350 F stirring once at half-time. After roasting, let the almonds cool for 5-10 minutes (or make them into maple cinnamon almonds).
- Place almonds in the food processor together with a little salt (optional) and start blending. It will be rather loud in the beginning, but the whole almonds break down quickly and it gets less noisy.
- First you'll get a powdery almond meal consistency but as you keep processing the almonds break down further and their oils gets released.
- Suddenly the almonds will form this big sticky ball that gets thrown around the food processor
- and just as quickly that ball breaks down into a creamy mass. It looks almost like butter already but it's not quite done yet. Stop the food processor and scrape down the sides.
- Continue processing until the almond butter looks almost liquid. At this point it will have good spreading consistency and no mealy texture anymore. The whole process took only 5 minutes for me.
- Transfer to a container (I prefer a glass jar) and store in the pantry or fridge. It doesn't last longer than a week in my house but I think it should stay good for about a month.
Unlike store-bought almond butter, which usually comes in only all natural, or lightly salted, making it at home opens up a whole world of options for you. Try to experiment with different flavors. You can add some chocolate chips to the almonds for an almond based Nutella-like spread.
I don’t have good experiences with adding honey as it seems to make the almond butter seize up, making it impossible to spread. Maple syrup works great as a healthy sweetener though.
Use almond butter to spread on toast or bagels, stir into oatmeal or make almond butter granola!