Almond Butter


Just like I assumed for peanut butter, I assumed almond butter involved some intense, time consuming process. I was surprised to figure out just how easy it is. 

It can add a step to a recipe because you have to make the nut butter before you can use it in a recipe instead of just opening a jar, but it's worth the effort, time, and planning. 

Freshly made nut butters taste fresher and intenser than most jar nut butters. It also allows you to control what goes in a nut butter. The vast majority of nut butters only need one ingredient, the nuts. 

Almond Butter

4 cups raw, unsalted almonds

Heat oven to 350 degrees.

Spread almonds on a sheet pan. Place in oven. Roast for 15-20 minutes until begin to turn brown shaking a few times throughout
baking time to make sure they’re roasting evenly.

Cool in pan at least until they are cool enough to handle comfortably.

Transfer nuts to a food processor. Pulse a few times to make sure they’re evenly distributed. Then process until the nuts are a smooth, buttery consistency.

Transfer to an airtight container. Store in the refrigerator.

Note: I use organic ingredients whenever possible, so I rarely use the organic label in my ingredients list.

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