A simple, creamy, homemade almond butter that’s easy to make with just one ingredient, almonds.
This was my first time ever making butter from any kind of nut and let me tell ya, it’s SO easy! I couldn’t believe it. Now if only I had space in my kitchen to have my own food processor, that would be great! I had to use my neighbor’s. I could’ve skipped making homemade almond butter and stuck with the cookies using purchased almond butter like I originally planned however, I made you cookies two days ago so I’ll wait a bit. ;-)
Big news today! I have a new giveaway for you to participate! I’ve teamed up with several of my blogging friends to bring to you a chance to be one of 3 lucky winners to win Almonds: Recipes, History, Culture cook book (US residents only). I took a sneak peak at 2 of the recipes, almond butter was one of them, and I must say, I can’t wait to get started on the cookies. To learn a little more about this book, its authors and other news, see here.
Almond butter is great; just as versatile as peanut butter and making it at home is so my cheaper too. With almond butter you can create an almond sauce for your cooked dishes, use the butter as a substitute to any peanut butter treat, or even use it as a binding agent for no-bake bars and cookies. But my favorite way of using almond butter is simply as a dip for sliced apples! I processed mine to have a more creamy texture so dipping was easy, fun and it’s healthy too. Now it’s your turn to make yours.
- 3 cups (12 oz) raw whole almonds
- pinch of sea salt (optional)
- Heat oven to 350 degrees F. Spread almonds on a rimmed baking sheet and roast for 5 minutes. Using a spatula, flip almonds over and continue to roast for 5 more minutes. Remove and allow almonds to cool for 2 minutes.
- Transfer almonds to a food processor; add salt. Process until almonds begin to stick together, about 8 minutes, scraping the sides down every few minutes. Continue to process until a grainy butter forms, about 2 more minutes. Adjust salt to taste.
- For a creamy butter, process an additional 4 to 5 minutes. Transfer butter to an airtight container and store in the refrigerator for up to 3 months.
Almond Butter recipe was adapted from (p.54) of Almonds: Recipes, History, and Culture cook book.