Oh. My. Gosh.
I’ve made almond butter twice before–once, in my baby food processor and the other time in my mom’s old (seriously old) food processor. Both times it worked, but both times it was kind of frustrating and took a lot of scraping down of the sides and a really long time to get to the buttery stage.
My, how things have changed.
My parents got me a big girl food processor for Christmas, and it has made making almond butter into a feasible 10-minute hassle-free job that I would be more than willing to do whenever the need for a nut butter came up (and in this house, that need comes up a lot). Peanuts, anyone? Walnut nut butter? Pecan? Now I can understand why everyone raves about making almond butter.
So much cheaper to buy bulk almonds (at BJ’s), and super fast when you can use a full-sized food processor. I’m in love.
I decided to start out with the basic model–slightly salted classic almond butter.
Classic (Slightly) Salted Almond Butter
- 2 C raw almonds
- 1/2 t salt
Preheat the oven to 350 degrees, and toss the almonds on an ungreased baking sheet. Bake for 5-10 minutes until nicely toasted (and be careful not to burn them!).
Dump the almonds and salt in a food processor.
After 30 seconds I had this:
I had to scrape the sides of the processor three times in the beginning, but once the almonds started to release the oil, I could stop doing that. They kinda stuck to themselves after that:
Starting to look yummy:
And finally, about 6-8 minutes later (or maybe even less):
I thought this got to the perfectly spreadable consistency without adding any additional oil. Do what you feel is right for you. Just a touch of salt to take this almond butter up to the next level.
I’m not gonna lie–I snuck a few spoonfuls the rest of the night. So good!
I’m a little sad since I ate our last apple yesterday and that would have been the perfect almond butter pick-me-up during clinical tomorrow. Must go grocery shopping.
And I know you guys have been missing this handsome guy:
Have a happy Friday!