Simply Delicious Dry-Roasted Almond Butter

Sunday, January 22, 2012


 I love making my own nut butter.  There is no comparison as far as taste and texture goes, homemade is better all around.  And to top it off, it is super easy to make!

After I posted my Almond Banana Breakfast Oats, I received several inquiries as to whether or not I make my own Almond Butter.  Although I do occasionally pick up a jar while grocery shopping, I much prefer the taste of homemade almond butter.  Even though both homemade and store-bought almond butter contain exactly the same ingredients(dry-roasted almonds and sea salt), homemade tastes so much fresher and just like roasted almonds.  For this reason, and also because it's fun, I suggest you try making your own some time.  You will be amazed at the difference!


Simply Delicious Dry-Roasted Almond Butter
16 oz raw almonds 
1/4 tsp sea salt

First roast your almonds:
Preheat your oven to 300.  Line a baking sheet with parchment paper and place almonds on top in a single layer.  Roast for 20 minutes, flipping them over after 10 minutes to prevent burning.

As soon as you remove the almonds from the oven, use a large spatula to scoop them into your food processor*.  Add sea salt and begin to process.

Once the almonds are chopped into very small pieces, they will begin to gather on the sides of the food processor.  Stop the processor and scrape down the sides.  Process again, keeping an eye on the almonds, and stop and continue to scrape down sides when necessary.

The almond butter will eventually form into a ball which will whirl around the food processor.  Stop processing and separate the almond butter ball into quarters.  Continue to process until the almond butter is completely smooth.  Transfer to a glass container with a lid and keep in refrigerator.

Notes:
-It takes me about 10 to 15 minutes from when I start processing the almonds until it becomes almond butter.

-*I have made almond butter from almonds I have dry-roasted and then allowed to cool and also from dry roasted almonds that I have put in the food processor directly from the oven.  I find the ones that are still warm from the oven process much quicker into almond butter.  However, if you are uncomfortable placing warm almonds into your food processor, feel free to let them cool for 10-20 minutes.  The process time may be up to an additional 10 minutes, though.

-I find that processing the almonds in smaller batches also helps speed up the preparation.  If you have time, split the quantity of almonds in half and make two smaller batches of almond butter.

-Try almond butter on top of your morning oatmeal, like I do.  It also tastes delicious as a substitute for peanut butter on a sandwich.  Almond butter also pairs deliciously with cut up fruit, such as bananas and apples.  Experiment and have fun with it!

-For another to-die-for nut butter recipe, try my Pecan Butter.  It is so delicious, I eat it every day!

18 comments:

  1. I was just thinking about doing this very thing. Only I wasn't sure if I should soak and roast the almonds, use them raw or soak and process them. I guess that's gonna depend on how I want them to taste huh? Thanks for the post. Very timely.

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    1. interesting! the only time i soak nuts is when i make nut cheese/cream with them. i wonder what happens if you soak THEN roast them. i will definitely have to try that out!

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    2. I think they taste better, they definitely digest better, but maybe that's me.

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    3. then i will definitely be soaking them next time around! i'm excited to try something new ;)

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  2. i just got a blendtec! and went nuts on the weekend making almond and cashew flours/meals :D next in line is some nut butters once i clean up some jars for storage!:) thanks for the tips!

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    1. wow, that's great, richa! i want to experiment making my own almond meal as well. and you're welcome! i hope you enjoy your homemade nut butters!

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  3. Beautiful photos Caitlin! I love this recipe/method, and the almonds must smell heavenly while they are baking. This is on the "must do" list!

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    1. thank you, erin! almonds baking DO smell heavenly! i'm excited for you to try it ;)

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  4. Mm this looks delicious! thanks for the tip about the warm almonds! And it's so nice to find a blog full of recipes that are vegan, gluten-free and tofu free:)

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    1. haha yes..vegan, gluten-free, and tofu-free ;) i'm glad you appreciate it ;)

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  5. I did it! I figured I'd find a way to mess it up :) Delicious!! THANKS!!

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  6. You are just too awesome! I followed your directions & made a tutorial on my own blog! :) Thanks for the inspiration!

    http://craftyay.blogspot.com/2012/01/home-made-almond-butter.html

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  7. So I've tried making my own almond butter a couple times now, and each time, the stuff never made it to the point of butter. No matter how many times I scraped down the sides and let the blade work its magic, I always ended up with almond flour. What's the deal? What am I doing wrong? Please help me out.

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    1. how long do you process it for? in the beginning, you may have to scrape down the sides every 10-20 seconds..and make sure the almonds are in direct contact with the blade. also, are you using dry roasted almonds(or nuts)? raw nuts are harder so it takes longer for them to turn to butter.

      try processing nuts straight after dry-roasting them in the oven and process in a smaller batch- maybe one and a half cups? does this make sense? have you tried these techniques before?

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  8. These types of posts always make me feel like a chump for buying nut butters. maybe i will change that. Or maybe I like the self-loathing that accompanies this decision.

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    1. sarah, i totally understand. sometimes i still buy nut butter and think, "why am i buying this??" truthfully, it's just more convenient. but i do try to set aside time every other week to make nut butter. i guess it's just getting into the routine. "time to make nut butter!" i always just think of my reward- licking the food processor clean afterwards. haha ;) (it's true.)

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