homemade almond butter. Are you absolutely tired of grimacing every time you hit the almond butter section? I mean I get that its organic, that it has nuggets of heaven, and that its processed by the very almond gods… but churning out fifteen bucks (!!) or so every couple of weeks or so, well that just doesn’t cut it. And for me it’s not just that, but packing it in my suitcase and smuggling it cross-border down south. To to be fair it’s perfectly legal, but you should see the faces the times I’ve gotten that dreaded red light at the stop light at the Mexican customs (if you’ve been over here you know exactly what I’m talking about). Between clothes (and shoes, loads of shoes…) are precious packages of gluten free flours still foreign over here (I mean how hard is it to import sorghum people?! get with it!), maple syrup (grade A), and various flavors of almond butter (honey being my favorite)… amongst other wholefood-ish stuff. You get the drift.
So this time I came home (and I honestly don’t know what took me so long… I’m going to blame it on being super duper busy with my fine jewelry business), it had to be done at home. Although perhaps the deterrents are the infinite number of horror stories you hear and read out there. Broken food processors, carton dry almond butter worthy of no one, hour long processes… only to end up adding a cup of peanut oil in the end.
Well let me tell you something. It’s actually damn easy. But there are two key things involved.
Fresh almonds (numero uno!). I mean you can churn and churn all you want, but if you start with bad produce you are not going to get a jar worth fifteen bucks. Know what I mean? So make sure your almonds have not been laying out there or in a warehouse for years.
Now for requirement numero dos. While you don’t have to toast your almonds, you should at the very least get them in a pan and warm them up a bit. This will speed up the process and make sure you are done in fifteen mins or so. Sounds good right?
Ah-OK. So let’s let started. In terms of ingredients we are talking about one: almonds. Specially if you want to use your almond butter for something else (may I suggest cookies?!). Otherwise you can get fancy, and I always suggest adding a touch of (great quality) sea salt to taste and you can always add a bit of honey, maple syrup or agave nectar.
And in terms of quantities I prefer to make a small batch every so often (say two weeks). So I make about two cups (180g) which ends up being approximately 2/3 cup… although to be fair I have never put it back into a cup as I always bake and cook in grams and well (and well, the weight does stay the same).
Also, make sure to give your food processor a quick break every few minutes or so because well, you don’t want to send it off to a better place. And it will also allow you to incorporate any stray almonds from the walls and lid of the food processor back into the mixture.
- 280g (2 cups) almonds
- (great quality) fine sea salt
- maple syrup, honey (my personal favorite), or agave nectar
- I suppose you can also add cacao (never tried, not my cup of tea)
- Place almonds in a pan and lightly toast until just warm (if you do not want raw almond butter keep going until they get some color, otherwise heating them up a bit is enough to get them going)
- Get them into the food processor immediately and process in the lowest setting, taking a break every few minutes or so.
- At around minute 8 (counting the respiratory breaks), a ball should begin to form (just around the time when you thought it would never happen right?). Keep going until it is super smooooth.
- Now give it a bit of a taste. If you are using the almond butter for something else I suggest leaving it alone, otherwise you may want to add a touch (be light here, you can always add more!) of fine sea salt to bring out the flavors.
- Place in an air tight container and keep in the fridge (I suggest). It will keep for two weeks (some people say for up to a month, and it probably will but I have never tried it).