Sunday, July 8, 2012

Almond Butter

I was blog surfing a while back and passed a piece on making almond butter.   At the time, I thought 'cool', and moved on.    I can't even remember whose blog I saw it on.  

The idea stuck with me. 

And stuck with me.  

And I mentioned it to Eric, who said, 'We have almonds'.  

And I said, 'Let's try it!'

And we did.

And this is how we did it.

1.  Toast the nuts in a low oven.    Say 10-15 minutes at 250 degrees.  [Or more, or less, or not at all because there are no almond butter police.]

2.  Put the almonds warm in your food processor and turn it on.   High. 

3.  Get a manicure.  

4.  Read a magazine.

5.  Dust the living room.

6.  Check the almonds.    They'll go from crumbly to sort of wet and clumpy to really doughy.   I only scrape down the sides once to get the big crumbs back down into the butter.   Eventually, it'll sort of ball up around the blades.   That's good.    But you're not done yet.   Turn it back on high.

7.  Go weed the garden.

8.  Watch some Downton Abbey.

9.   Your food processor might heat up a little.   Or a lot.   Just keep it going until the nuts release the oil and the butter gets a sheen of oil on it.  Or until you can't stand it anymore.   Slightly chunkier almond butter is good, too.  

That's it!  You're done! 

You can probably skip steps #3, #4, #5, #7, and #8. 

Store the butter the way you store peanut butter.    Use it wherever you use peanut butter - like in Thai peanut almond sauce over noodles and beef.  Mmm-hmm.  

Or in peanutbutter almondbutter cookies.    With chocolate chips. 

Oh. Yes.


  1. Do you add any salt? I can imagine this becoming, oh, filling for a nice big old fat bear claw? Coffee cake? Yum. I'm still iffy on my possible nut allergy, but I'm going to give this a try. If you don't hear from me... ;-)

    1. No salt. Just almonds, lightly roasted. Easy.

  2. Hi Murphala! I do add a pinch of salt to mine. I also add a bit of almond oil, but I think I've stopped the process too soon. Thanks, Robin, I'll let it go on forever (and hopefully not burn up the Cuisinart in the process!) Jean

    1. Thanks Jean! Does the almond oil make it more fragrant? I was also thinking about maybe throwing flax seed in with them for more about a healthy spread!

  3. Robin, is there any reason you couldn't make this with sliced or slivered almonds to cut down on the chopping time? I'd hate to burn up my beloved Black and Decker food processor (I think it's my third one and the best one I've ever owned).

    1. Hi STH! I'm sure you're right. That would cut down on processing time. Let us know how it works!


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