My latest addiction? Almond butter. Seriously, this must be the best thing on earth. I can literally eat it straight out of the jar with a spoon, that is how much I love it. Naturally you can use this exact same procedure for any kind on nuts you wish, but some is definitely tastier then others. For some reason I really want to try out making pecan butter, as I think that would taste absolutely amazing.
This is far from my first try making almond butter. I have tried making it raw several times to no avail. All in all I must have spent several hours standing in front of my beloved food processor, scraping down the sides in hopes of getting that smooth delicious consistency. It never worked. If you manage to make raw almond butter then more power to you, but if this is your first try I recommend roasting the almonds first. I think this is because when roasted, almonds (like all nuts) starts to give out a bit of oil making it a lot easier to work with.
I really wanted to utilize the left-over almond pulp that remains after making Homemade Raw Almond Milk, and it actually worked perfectly! Just make sure you roast it properly to remove all the liquid before attempting this.
The best part about this recipe is without a doubt that you end up saving so much money by making it from scratch. Here in Norway you can easily end up paying around 8 $ for just one liter of almond milk. If you want to buy a small jar of almond butter you have to be prepared to fork up about 10-15 $. Yes, it really is that expensive… However if you find a store that sells almonds in bulk, you can get both one liter of almond milk and a small jar of almond butter for the meager price of 4-6 $. Yay for saving money!
Homemade Roasted Almond Butter
makes about 2 cups
- 2 cups almonds (or left-over almond pulp from making almond milk)
- a pinch of maldon salt
1. Spread almonds (or almond pulp) out on a baking tray lined with parchment, and dry-roast them in the oven at 200 degrees Celsius/390 degrees Fahrenheit. Stir every 5 minute or so and take them out when they are golden brown, usually this takes about 15 minutes. If you are using the almond pulp from the almond milk recipe it might take a few minutes more, and it is vital that they are completely dry before you take them out of the oven!
2. Place the roasted almonds into a food processor and get working. Make sure that you let them cool completely before proceeding to this step, as any steam will make it harder to process. Also keep in mind that making nut butters take a lot of time, the exact amount depending on how good your food processor is. It is however incredibly important that you do not get impatient and add in any liquids! If you do this, the entire batch is ruined. Usually it takes my food processor around 1o minutes of processing to reach the perfect creamy consistency. Remember to scrape down the edges when needed and even if it looks like it is going nowhere, hang in there. Suddenly it loosens up and you end up with smooth delicious almond butter!
I am truly amazed of how versatile almonds really are. I mean, homemade almond milk and almond butter? YUM! I even made Spaghetti with “Meatballs” using the remaining almond mass after making the milk. The possibilities are endless it seems.
Oh well, enjoy your almond butter and best wishes to you!