Whatever the reason, this recipe is simple, healthy, and delicious. My top two ways to eat it are on tart apple slices or with toast. Look how creamy it is!
There are two things to keep in mind when making almond butter.
The first step is roasting the almonds, and you have a choice to make here. Roast the almonds on the lighter side for an end product that is lighter in color and more almond-y in taste. Roast the almonds longer, until they’re turning brown and are almost too roasted (we tested this out for you…you know, by accident) and you’ve got a much darker almond butter with strong bitter (almost chocolatey?) undertones. I think the middle ground (about 10 min at 350) is best, but it’s fun to experiment with how the taste changes as you roast the almonds differently.
The second thing is that you need to let the almonds blend in the food processor for longer than you expect to get a truly creamy almond butter. The first step is sandy, then the sand starts to clump and you may need to scrape down the sides a few times. Then the almond butter begins to get gradually more and more creamy – let it go at this point for 2 minutes or so. Done.
Homemade Almond Butter
Preheat oven to 350, then roast almonds on a rimmed baking sheet for approx 10 minutes or until fragrant and just beginning to turn golden brown. We roasted our first batch of almonds a bit too long, which resulted in a very dark and slightly bitter almond butter (see notes above)
- 2 cups raw almonds
Let almonds blend in the food processor as they move from sandy to clumpy to smooth and liquid-y. When they seem like they’re getting smooth, let them run for 2 minutes or so…otherwise our final product tended to be a little more firm than we liked.