On this harvest spoon… Almond butter!
When I am craving something dessert-like, filling, and indulgent, nothing satisfies like almond butter. I love the creamy, slightly gritty texture. With that said, almond butter can be expensive, so making it yourself is great.
It is quite easy to make almond butter. The most important thing in my opinion is to start by roasting the raw almonds because this will get the oils flowing in the almonds and get some heat conducting so that when the almonds are blended, they will have a head start in transforming into a glorious butter.
Personally, I do not like adding oil to my almond butter. Adding oil will definitely speed up the process but I feel like it weighs down the almond butter and adds an odd flavor since you have the natural almond oil mixing with whatever oil is added. I also am not a fan of adding sweetener to my almond butter strictly for taste purposes. If you want to add sweetener, feel free. As with the oil, hold off. It is not necessary as your almonds will release their own oils.
My almond butter contains 2 ingredients: raw almonds and salt to balance things out.
STEP ONE: Roasting
Before you can start blending your almonds, I suggest you dry roast your almonds in a skillet. I dry roast until the almonds start getting brown and taste extra nutty.
STEP TWO: Almond Butter Making
For almond butter, I think a food processor or high speed blender works perfectly. The food processor allows you to scrape down the bowl easier, but the high speed blender provides more power. It is up to you which equipment you want to use. I went with a high speed blender.
Making almond butter takes a bit of time, but the rest of the work happens in your blender. Put the almonds in the blender with a couple pinches of salt and turn it on!
The almonds will first break down into small pieces, but shortly you will notice your blade has no almonds left to blend as they are all over the side of the blender bowl. Just scrape the almonds down and turn the blender back on. You will have to do this multiple times. *This is the time when many people will add oil because it will make the process easier, but just give it time! Keep scraping the bowl and pushing the almonds down. You will eventually notices your almonds look like several stages of wet sand.
Eventually your almonds will reach a creamy stage and start looking like almond butter.
Give it a taste for textural purposes. I continue to blend and periodically taste for texture. After a few minutes, you will end up with creamy, smooth, WARM, almond butter!
Put it in a mason jar or storage container and keep it in the fridge.