Have you all heard about the current almond butter craze? I've known that almond butter has existed for years and though I love it, I've always steered away from buying it simply because of the cost. With my health kick/lifestyle change over the past month I've been reading some health & fitness blogs in addition to my running magazines and can I tell you something? Almond butter is EVERYWHERE!! It's packed with vitamins, minerals, fiber and protein and tastes great in place of peanut butter on a sandwich, celery or pretzels or even in a smoothie. I decided to just suck it up and buy a tiny, overpriced jar of this awesomeness during my next grocery run. As I stood there in the nut butter aisle I pondered my choices. I could either buy a $10 jar of almond butter, or the cheaper $8 alternative. I went with the $8 choice. I had it in my hand. I put it in my cart. Then, it hit me! I recently bought myself some new cookbooks and I had remembered seeing a super easy recipe for making almond butter at home!!! I immediately put the little jar back on the shelf and hauled butt over to the nut aisle where I found a 1 pound bag of roasted almonds for $5! Score! Let's give this a try!!!
I made a few modifications to this recipe. The most notable being using already roasted almonds instead of raw. Since the recipe stresses the importance of having warm almonds when processing to bring out the oils I decided to still throw them in the oven for a few minutes. If you use raw almonds, roast for 10-12 minutes until they are fragrant and slightly darkened.
DIY Almond Butter
Makes about 1 1/2 cups
1 pound whole, roasted almonds
3/4 teaspoon kosher salt
Adjust an oven rack to the middle position. Preheat oven to 375° F. Spread the almonds on a rimmed baking sheet in a single layer. Roast about 6 minutes, until fragrant. (Be very careful with this step. It only takes a few seconds for nuts to go from perfectly roasted to burnt.) Remove from oven and allow to cool slightly, until they are cool enough to handle - about 15-20 minutes.
Place almonds in a food processor for about 1 minute, until they resemble coarse meal. Scrape down the sides of the bowl. Continue processing. After another minute or two you will have a very firm mass. It will be difficult to scrape down the bowl at this point - that's perfectly ok. Continue processing for another 2-3 minutes. The oils in the nuts will begin to break down and the mixture will start to look like a paste. Stop to scrape down the bowl. It should be pretty easy to do at this point. Add the salt to the nuts and process for about another 30 seconds. This whole process should take about 5-7 minutes. What you will be left with is gorgeous, tasty, pure almond butter!!
Store in an airtight container. It can be kept at room temperature or refrigerated for up to 2 months.
Adapted from The America's Test Kitchen DIY Cookbook
Pittsburgh area mom striving to provide clean, healthy, REAL food for her family!