The one thing I wanted for christmas? A food processor.
And first thing I wanted to make with it (besides pesto)?… nut butter!
Seriously, this is my life.
This recipe can be adapted for any nut: cashews, walnuts, peanuts. Use raw nuts and then toast them in the oven at 375 degrees for about 20 minutes. Because toasting them is the secret to nut butter perfection.
Homemade Roasted Honey Almond Butter
- 1 ½ cups raw almonds
- 1-2 tablespoons honey or maple syrup (this is optional if you are boring. which I sometimes am)
- pinch of salt
- Preheat oven to 325 F.
- Spread the raw almonds on the baking sheet and roast for 20 minutes, stirring the almonds at least once halfway through. Remove the baking sheet from the oven and allow the almonds to cool for at least 10 minutes. (I sprinkle some coarse salt over them when I take it out of the oven)
- Transfer the cooled almonds to the bowl of your food processor. Add the salt. Begin processing to break up the nuts. Add the honey or maple syrup and process for about 30 seconds. Stop the machine and scrape down the sides.
- Repeat this process until your almond butter reaches its desired consistency - this may take a while! be patient! (which I am not… so this was painfully long process). It could take about 10 minutes, so don’t be worried if it is taking a long time.
- If your almonds seem to make a dry paste, you may add some canola oil. The amount of oil you’ll need will depend the consistency you want.
- Store in an airtight container in the refrigerator.
NUT BUTTER TIPS: Sometimes I just like to keep mine raw and just blend raw almonds and nothing else, and the nut butter may be drier than usual, but I don’t mind. You can also add oil, maple syrup, or honey. If you want it creamier, add a few teaspoons of canola oil while you process the nuts.
I put my almond butter in mason jars with a lid.
Sometimes I wonder if I will ever use a different type of container?
No, probably not.