- Heat/roast your almonds before you put them in the food processor even if you're using roasted almonds. It makes the process 432 times faster. Trust me. HEAT them.
- Be patient. It takes longer than 2 minutes.
- It's so easy your kids could make it!
- This is by far the best nut butter I've ever tasted in.my.life.
The Recipe: Homemade Almond Butter
What you need:
1 lb. Dry Roasted/Unsalted Almonds (I use Trader Joe's)
Optional Mix-ins: honey, maple syrup, salt, cinnamon
A decent food processor
Heat oven to 350 degrees. Place almonds on a cookie sheet and bake for 3-5 minutes. WARNING: Almonds will be HOT.
Dump almonds into food processor. Turn to first setting (mine has 2 options) for 1 minute. Stop, scrape down sides. Repeat until the mixture starts to clump together. Continue scraping every 30 seconds or so until it reaches a creamy consistency. Process for 1 more minute. The mixture will be HOT. Allow to cool slightly and pour into mason jar or other airtight container. Cool completely and store in fridge.
1 pound of almonds yields approximately 12-13 oz. of almond butter.
I'm not positive how long it will last in the fridge because ours was gone in less than a week.
If you don't think it's working, process a bit longer. Remember - PATIENCE!
NOTE: I've made this twice and the 2nd time I forgot to heat my almonds and the process took MUCH longer and my mixture got clumpy and stayed that way. I heated the clump of almond butter in the oven for 3 minutes and stuck it back in the processor. It eventually got creamy, but I'd recommend roasting them first to avoid this step.