How has your 2018 started off? Cold, like so many states here in America?? For the past few weeks it has hardly been above freezing here in Kentucky. Thankfully, we had a couple days that were near 60 degrees…so I could at least pretend it’s Spring time anyway! Haha! (I’m SO looking forward to warmer weather, more sunshine, getting outside more and planting our garden!)
Today, I’d like to share with you how to make almond butter (or any nut, really). It’s super easy and oh-so-good! It’s so nice to know exactly what’s in it and what’s not (preservatives).
The recipe I’m posting is a general guideline. You can change the type and/or amount of nuts, leave out the salt or sugar…or even use seeds, such as sunflower seeds. (I haven’t tried that myself, but it’s pretty popular with those who are allergic to peanut butter.)
In the pictures, you’ll see the different stages that it goes through before you reach a nice, creamy almond butter. It’s pretty interesting!
I hope you enjoy it as much as we do and that you’ll try other butters as well!
Homemade Almond Butter
1 1/2 Cups Whole Almonds
1 Tablespoon Sugar (optional)
Pinch Salt, or to taste (optional)
- Preheat oven to 325°F. Toast almonds just til they’re fragrant, 5-10 minutes, stirring halfway through. Cool to room temperature.
- Place almonds in food processor and process til smooth and creamy, stopping several times to scrape the sides and add the sugar and salt (if using). In total, it may take up to about 10 minutes depending on your food processor. Just be patient…it’s definitely worth it! 🙂
- Enjoy! Use the almond butter to dip apple slices or other fruit in or make a sandwich.
**RECIPE AND PHOTOS BY RENEE’S GOURMETS**
©Renee Norris 2018
All rights reserved.
#almonds #almondbutter #nutbutter #diyfood #foodprocessor #allnatural #yummygoodness