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Making Homemade Almond Butter

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Making Almond Butter

Homemade almond butter is thick and creamy, and it tastes just like warm, freshly roasted almonds.

Homemade almond butter is more delicious than store-bought. Plus, it’s easy to make.

All you’ll need is 3 cups of fresh whole almonds and a food processor.

This recipe will yield about 16 ounces, which is the equivalent of a jar of almond butter from your local market.

Making Homemade Almond Butter

Preheat to 350 degrees

Spread the almonds across a large, rimmed baking sheet and toast the almonds for 10 minutes, stirring halfway.

Let the almonds cool for 10 minutes. After cooling they should be warm not hot.

Place the almonds into a high-speed food processor. Blend until creamy, pausing to scrape down the sides as necessary.

The almonds will go from a flour-like consistency to dough like consistency.

Keep scraping down the sides of processor and breaking up the dough like ball. It will be some what hard, but continue to process.

After processing and lots of patience it will turn very creamy. The side of the good processor will be warm. If the mixture gets hot along the way, stop and let it cool for a few minutes.

When the almond butter is smooth and creamy, you can choose to blend in 1/2 teaspoon of Himalayan salt or 2 tablespoons of real maple syrup or raw honey.

Let the almond butter cool to room temperature, then transfer the mixture to a mason jar and screw on the lid.

Store in the refrigerator between 2-3 weeks, or until you see or smell any signs of spoilage.

Enjoy your homemade almond butter with apple slices, a banana and on a slice of bread.

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