How To Make Almond Butter (recipe)

We eat Almond Butter like no one's business in this house.

I have long been intrigued by how it is made...

and recently discovered...it is pretty darn simple!

Well...I had to try it.

The price of Almond Butter keeps going up and up at the store.

Well, for that matter, raw almonds are not cheap either!

(so I am looking for a good bulk almond seller!
If you know a source that you would care to share...I'd love ya forever!)

But...I love to make things myself...

so I grabbed a bag of almonds and went to it!

Seriously, it was stupid easy to do....

I have no idea why I researched it so much and procrastinated!

MAKE YOUR OWN ALMOND BUTTER

yield about 1 1/2 cups

time: 10-15 minutes for roasting, 10 minutes for processing

SUPPLIES

• Food Processor or High Power Blender. I have a Vitamix but chose to use my food processor.
• 1 pound raw almonds - shelled, skin on (you can buy roasted ones if you want to skip a step - see below)
• 1-2 Tablespoons of Olive Oil - optional

MAKE IT!

• Preheat oven to 375F.
• Spread almonds on a rimmed cookie sheet (mine has no rim...I was just careful. The rim just keeps them from falling off)
• Roast the almonds for about 10 minutes - then check them. You may need to add a few minutes. BUT BE CAREFUL - do not burn them - check often!
• Remove from the oven and let cool. 
• Once cool, put almonds in the food processor (with the regular blade attached) and turn it on. 
• It quickly turns to almond meal. 
• After about 4 minutes (in my 17 year old food processor), I started to see  the beginnings of almond butter.
• I gave it a few more minutes and well, it seemed the almonds did not have enough oil...and maybe needed some help.
• I added 1 Tablespoon of olive oil and ran the food processor for about 2 minutes. Then I added about 1/2 Tablespoon more...and that was plenty.
• Scrape down the sides and bottom, if necessary, and run again
• I sort of got excited and lost track of time, but I would say it took no more than about 8-10 minute to get the almond butter consistency I was looking for.

My hubby likes chunky almond butter but I used all the almonds!
To make it chunky, roast some additional almonds...
chop them up...and throw them in there at the end!

Transfer the almond butter to a glass jar or air tight container and store in the refrigerator.

Now I cannot wait to try some new flavors! 

I have been researching this for a long time all over the internet...here are a few other sources (with pretty much the same recipe) but they have some tips!

Bowl of Plenty 

(She shows the grinding process step by step and minute by minute

Run Hard Eat Clean

Backwoods Home Magazine

Have you ever tried to make your own nut butter?

And, I have to ask...do you know of a good bulk almond seller?

This post is written and created at 504 Main by Holly Lefevre