DIY Roasted Almond Butter
I’m the peanut butter queen. Yep. I eat it almost every single, solitary day for lunch. I just crave it, and there’s nothing I can do about it. Why then, did I make this DIY Roasted Almond Butter before I tried a homemade peanut butter? My husband eats almond butter, and I’ve tried it, but didn’t care for it. I figured it was something that I could tailor to suit my taste buds. I’ve found plenty of peanut butters (crunchy, of course!) that I love, but I wanted to prove to myself that I can like almond butter. I mean, I love almonds, so it makes sense! Guess what? I really liked my roasted almond butter. I think the secret was the extra roasted, toasted almonds. I can do this! 😉
I purchased a nice bag of raw almonds at the farmer’s market last week with the sole intent on making my own almond butter. The entire bag of almonds — about 3 cups worth — was only $6. Can’t beat that! I’ve never made my own nut butter before, but figured it’s not rocket science. Nothing a food processor can’t handle, right? My food processor certainly did handle the job, but it take longer to make “butter” out of these almonds than I expected! It took almost 10 minutes of scraping down the sides and getting the almonds smooth and buttery. That’s still not hard, it just took me by surprise. 🙂
It must be said that the almonds go through a complete metamorphosis. They go from looking like almond meal to sticky almond meal, then finally nut butter. At one point I thought my food processor was stuck! It wasn’t. I just scraped down the sides often and it kept on pluggin’. 😀
The key to this almond butter tasting so delicious is the roasting, or toasting. I placed the almonds on a large rimmed baking sheet, and toasted them in the oven for about 10-11 minutes. They were so fragrant, I knew this almond butter was going to taste good! 😀 Once they were cooled, they were ready for processing. Once the almonds were buttery, I added the cinnamon, salt, and maple syrup, and pulsed it all again. I wasn’t sure if I was really going to need the oil, but I like my nut butters to be smooth and glossy (besides chunks of nuts!). I pulsed the oil in and it looked much better. 🙂 If you like more, you can always stir in extra.
I’m definitely liking this homemade nut butter thing. Nutella is next on my list. I know I can make that stuff healthier. It’s going to be a challenge, but experimenting with hazelnuts and chocolate can’t be bad. I know I enjoyed sampling this almond butter along the way!
- 3 cups raw, whole almonds
- 2 tablespoons canola oil
- 2 teaspoons pure maple syrup
- ¼ teaspoon ground cinnamon
- ¼ teaspoon sea salt
- Preheat the oven to 350 degrees. Place the almonds on a large, rimmed baking sheet in an even layer. Bake for 10-12 minutes, stirring once halfway through. The almonds will be fragrant when they're done. Cool on a wire rack.
- Place the almonds in a food processor. Be warned, it takes close to 10 minutes for the almonds to turn "buttery". Scrape down the sides often. Once the almonds resemble nut butter, add the maple syrup, cinnamon, and salt. Pulse to combine. Add the canola oil, and pulse to combine once more. Stir in more oil if you prefer! Store in an airtight container in the refrigerator.
Recipe adapted from Cookie Monster Cooking