You need a strong blender or food processor to produce almond butter at home. This recipe can also be made in an electric coffee and spice grinder, but the results won’t be as creamy as they would be in a more potent machine.
Just watch out not to overheat your gadget. Homemade nut butters require patience to make, and you may need to stop the process sometimes to save your appliance’s engine from burning out. It’s likely that your appliance is having trouble processing the almonds all at once if the almond butter begins to steam or if you detect a faint burned plastic aroma. If that’s the case, unplug the device and wait 10 minutes before continuing.
Almonds and salt are the only two ingredients needed to make the simplest almond butter. It’s crucial to begin the grind with nothing but salt and toasted nuts. If you desire a product with a slightly gritty texture, adding additional ingredients like oil and sweetener too early in the process may lead to a considerably less emulsified and chunkier final product.
To counteract the inherent bitterness of toasted almonds, I advise adding some sweetener, such as honey or maple syrup. Be aware that the butter will clump and seize once a liquid sweetener is added. Things’s crucial to exercise patience and keep allowing the blending process to gradually smooth it out. Oil is optional; adding a little will give the butter a little more body and airiness but won’t necessarily make it smoother or runnier.
Once you’ve prepared a batch, let us know how it went in the comments section below.
INGREDIENTS
- 1 lb. raw almonds
- 1/4 tablespoon kosher salt
- 2 tablespoon honey (optional)
- 1 to 2 tablespoon extra-virgin olive oil
DIRECTIONS
- heating oven to 325 degrees. Almonds should be spread out evenly on a big baking sheet and toasted for 15 to 17 minutes, or until fragrant and just beginning to turn golden inside.
- Give almonds 10 to 15 minutes to cool until they are comfortably warm. Almonds should be added to a powerful blender or food processor. Add salt and mix on medium-low speed, scraping down sides and incorporating almonds every minute, for 3 to 10 minutes, or until almonds are well ground and a ball forms. Depending on your machine, mix for an additional 3 to 7 minutes, scraping down the sides as necessary, until the butter is entirely loose, glossy, and smooth. Unplug the motor if it overheats and let it cool on its own.
- If using, add honey and oil. Continue blending for an additional 7 to 10 minutes, or until the liquid is smooth and fluid (it will initially seize).
- Butter should be transferred to a clean jar and kept in the fridge for four to six weeks.
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