Serves 2
25 min
Homemade Almond Butter
Recipe GLPRbd61bc68c33701
Make your own creamy almond butter in about 25 minutes. Raw almonds are toasted until fragrant, then ground in a food processor until they transform into a smooth, rich spread. Warm spices and a touch of maple syrup create depth of flavor. Perfect for spreading on toast, swirling into oatmeal, or using as a dip for fruits and vegetables.
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Ingredients
3 cups raw almonds
¼ teaspoon salt
¼ teaspoon ground cinnamon
½ teaspoon vanilla extract
2 tablespoons maple syrup
Directions
Preheat your oven to 350°F.
Spread the raw almonds in a single layer on a rimmed baking sheet. Toast them in the oven for 10 minutes, stirring them halfway through to ensure even browning and to release their natural oils and aroma.
Remove the almonds from the oven and allow them to cool for about 10 minutes until they are warm but no longer hot to the touch.
Transfer the cooled almonds to a high-speed food processor or blender. Process the almonds, pausing occasionally to scrape down the sides of the bowl with a spatula to ensure all pieces are being broken down evenly.
As you continue processing, the almonds will progress through several stages: first they will resemble a fine flour, then gradually clump together into a ball that clings to the sides. Keep scraping down and breaking apart the ball. Eventually, the natural almond oils will release and the mixture will become smooth and creamy. This entire process typically takes 8 to 12 minutes of processing time.
If at any point the mixture becomes warm, stop processing and allow it to cool for a few minutes before continuing. This prevents the natural oils from becoming overheated.
Once the almond butter reaches a smooth, creamy consistency, add the salt, ground cinnamon, and vanilla extract. Process for an additional minute until these seasonings are fully incorporated and evenly distributed.
Add the maple syrup. Allow the mixture to cool for a few minutes, then process again for another 2 to 3 minutes until the butter becomes creamy once more and the sweetener is completely blended in.
Transfer the finished almond butter to a clean mason jar and seal with a tight-fitting lid. Store in the refrigerator for up to 2 weeks, or until you notice any signs of discoloration or spoilage.
