Monday, October 22, 2012

Homemade Almond Butter

It's National Nut Day!
Would you care to celebrate with some homemade almond butter?
Homemade Almond Butter
This may seem odd to you*, but I did not even realize other nut butter existed, outside of peanut butter.
*(or maybe not)

When I was 20, subletting a room from a friend in Jersey City, I lived with 3 dudes. 3 health conscious dudes. I was also kinda dieting so I'd look ok in my bikini for that one movie. One such boy, a model, was telling me about almond butter and how it was healthier than peanut butter. I tried it. I was like "'s OK I guess...I'd still rather have peanut butter though."

Fast forward to me having some Godiva truffles, including their roasted almond butter one-OMG. 

Fast forward to me making homemade peanut butter and realizing that I should totally make homemade nut butters all the time.

Fast forward to me making roasted almond butter. I had a smidgen bit of difficulty-the nuts weren't breaking down the way the peanuts had. I then realized I'd have to relent and add oil. So I did. Then, we had perfection. And it was deeelicious. I totally think it's amazing, now. Not better than peanut butter. But just like peanut butter's equally pretty and talented sister, ya know? And it's healthy, so, awesome.

Then I made cookies. Not necessarily so healthy. Whatever. I'll share those later. 

You know what I also did? Smeared some of this goodness on homemade graham crackers for breakfast. Yums-ville.

Discover almond butter. Discover yumminess.

Homemade Almond Butter

Adapted from various nut butters, including edible perspective and my homemade peanut butter.

Homemade Almond Butter
16 oz. of nuts yields about 1 1/2 cups of nut butter.
  • Almonds
  • Salt, if desired, to taste 
  • Oil, as needed(coconut, canola, whatever type you desire.)
  • If desired, roast almonds (I used a skillet, you can use an oven). Allow to cool for at least 5 minutes.
  • Add nuts to food processor. Process. Scrape down sides as needed.
  • Process for 6-12 minutes. Nuts will become chopped, then form a thick paste. If the nuts do not break down after awhile (mine did not), add oil (I used a little coconut oil then some canola), as needed, until it processes down into a thick, creamy almond butter. Add salt, if desired.
  • Store in an airtight container/jar. Will keep at room temperature for about a week, or in the refrigerator for about a month.
Homemade Almond Butter
Beautiful little flecks. mmm.

Stay tuned Wednesday to see what I made with this almond butter!!!


Post a Comment

I love hearing from you-so please let me know what's on your mind! :)

Related Posts Plugin for WordPress, Blogger...
Print Friendly and PDF
I love it when you try & want to share recipes you found here! Please just rewrite in your own words, use your own photos, & always link back to me! Thanks!

About Me


Follow by Email

Featured Post

Whipped Goat Cheese Dip with Caramelized Onions

Popular Posts

Image Map


Powered by Feastie

Life on Instagram

Grab a Button!

Designed By:

Designed by MunchkinLand Designs --With elements by Hey Hey Designs
Kayle Blogna. Powered by Blogger.
Designed by Munchkin Land Designs • Copyright 2013 • All Rights Reserved