Pure and simple homemade almond butter.
- 1 bag raw almonds, about 16 oz (If all you have is roasted almonds, that’s cool, too)
- Place an oven rack in the top position and preheat oven to 350 degrees F.
- Dump the almonds on a rimmed baking sheet in a single layer and roast for 10 minutes. Turn pan and stir half way through. If using roasted almonds, heat for a total of 5 minutes.
- Remove from oven and allow almonds to cool until they are just warm (not hot). The heat releases the oil in the nuts, but we want to ensure they’re at a safe temperature to work with. There will be steam – don’t freak out. Add to a food processor and pulse to break up, then blend.
- Stop the food processor whenever the almonds stop moving with the blades. Scrape the sides down and loosen up the ground almonds around the blade. You will do this eleventy billion times as you become increasingly agitated at the person who finished the almond butter.
- You will wonder why you wasted a whole bag of almonds on this crackpot idea some dummy posted on the Internet. Trust, scrape, repeat. Slowly but surely, the ground almonds will begin to ball up like dough. Eventually, a creamy texture will begin to appear and just when you’re about to give up, you’ll arrive at almond butter consistency.
- You did it! Transfer to an airtight container or jar.
- Now, hide that jar of almond butter inside an empty creamed spinach can, so no one else will touch it.
Keywords: ALMOND BUTTER, PALEO, KETO, SUGAR-FREE, GRAIN-FREE, GLUTEN-FREE