Have you ever bought a jar of almond butter from the grocery store? A few years ago, I attempted this transaction. The cost for a 12 oz. jar was $16.99. Holy crap! Now, that may have been organic almond butter, but it really didn’t matter. I pretty much blew off almond butter as part of my life on that day. Then I started seeing recipes for making your own on Pinterest. Almonds aren’t that cheap so I’m not going to pretend it’s a huge cost saver to make your own, but it’s much more satisfying to eat something you’ve made yourself.
Nearly all recipes I’ve read are the same…a few cups of almonds thrown into a food processor for about 10 minutes. Add a teaspoon or so of canola oil if you want a creamier texture. Who doesn’t want that? I also added a little salt to bring out more flavor. If you’re a complete lunatic, you could add honey or maybe a little cinnamon or cayenne. There are a million recipes out there for variations on almond butter. This recipe is a base and if you plan to make almond butter part of your life, you should definitely experiment. For future reading, click this link for an explanation of flavor profiles and what spices work well together. It’s a great site for both cooking and baking. Now on to the good stuff.
Makes about 1 pint
3 cups raw almonds
1-2 teaspoons canola oil (optional)
1/2 teaspoon salt (optional)
You will need a food processor for this recipe. Place almonds in bowl and process for about 7-10 minutes. If you plan to use a little oil, pour through the opening at the top of the processor after a couple of minutes. Add any salt or spices when you put the almonds in the bowl. I had to scrape down the sides of the bowl with a small spatula several times. Be patient. The almonds will become creamy right after the point when you think you’ve just wasted $8 on a bunch of almonds. These pictures show the texture of the butter coming together.
My food processor got pretty heated going for that long, so be careful removing the blade. Place butter in a jar or other container with a lid. Allow to cool completely and then refrigerate. Butter should be good for a least a month. Enjoy!