How to make fresh almond butter

by Amy Renee
How to make fresh almond butter

Making your own almond butter at home is so easy you won’t believe you’ve been wasting money (and freshness) by purchasing store bought all this time. Not to mention the fact that it is SO MUCH HEALTHIER!!!!! You won’t be consuming and feeding your family added oils, sugars, salts, and whatnot. So here’s how you do it.

The one thing you really need is a high-powered food processor or blender. Don’t EVEN bother trying to make nut butter with a cheap food processor or regular blender. You’ll just end up with a mess. And some nut meal (aka powdered nuts) at best.

So…a lot of nutritionists claim that nut butters are healthiest when raw since high temperatures denature the fragile fatty acids that nuts are composed of. However, if you roast the nuts at a low temperature for a longer time you can greatly reduce the risk of damaging your precious nuts (ha ha that sounded funny). Ahem. Of course you can certainly make your nut butter with raw almonds, but you will never get the smooth, creamy texture of roasted nut butter unless you add oil (and we don’t want to add oil). Raw almond butter tends to have a stickier, thicker texture, which is fine if you don’t mind that. I just prefer mine lightly roasted because I like the smoothness of it.

Okay…so spread the almonds on a clean baking sheet (you can line it with tin foil if you want – that way you can just pick up the tin foil to transfer the almonds to the food processor later) and spread the raw, unsalted nuts around on top of it. Slide the baking sheet into an oven preheated to 325 degrees F and bake for about 12 minutes or until fragrant. Make sure to pay attention since oven temperatures vary. Unless you get your oven calibrated often you can’t be sure your “325 degrees” is actually so and nuts can burn very quickly. As soon as you smell them (or just about a minute afterward) they are ready to come out. Remove the sheet from the oven, sprinkle a tiny bit of sea salt or pink Himalayan salt on top while they are hot, then allow the nuts to cool completely.

Once the nuts are completely cool place them into the food processor. Normally you would just simply add the lightly salted nuts (you could opt to not salt them at all). They smell sooooooo delicious! Turn the processor on and let it do its thing.

After a couple of minutes you’ll see that the nuts turn into a sort of meal. In this case almond meal since we are making almond butter. Scrape down the sides, replace the lid and turn it back on.

After a few more minutes the almonds will start to release their oils and the almond meal will start to clump. It will jerk and bump around in your food processor. Scrape down the sides and continue the process.

Finally, after about five minutes or so depending on how powerful your food processor is your butter will start to get super creamy and spreadable. Let it continue for a bit. The longer you process, the smoother your almond butter. My kitchen aid takes about 5 to 7 minutes total for a super creamy, almost liquid almond butter.

Here it is. I usually let it process for longer and my almond butter is so smooth it’s almost runny. But this time I wanted it a little chunky so I could make something with it. Mmmmm. The hazelnut coffee beans add a delicious flavor.

Make sure and store your fresh nut butter in the refrigerator to keep it from going rancid. I always make just a little bit at a time (about 6 ounces) that way it gets used up quickly and you can just make more fresh nut butter when you run out.


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