How to Make Almond Butter
I’ve recently converted to an almond butter team. What about you? Do you like almond butter? In the past, I rarely bought almond butter because it’s quite expensive here. A jar of 250 gm of almond butter costs about 400-500 rupees depending on the quality. But recently, since I’ve been baking healthy, gluten free stuff for the boys, almond butter is a crucial ingredient in my new style of baking. So, I’ve learned to love the luxurious, gooey, texture of almond butter, and its subtle flavor that goes well with our new healthy routine. So I wiped out peanut butter from my cupboard, and fill it with the delightful almond butter. The problem is, almond butter is still quite expensive so we’ve been making it ourselves now.
Making almond butter is super easy, and in fact, it takes even lesser time to make some almond butter at home than going out to a supermarket to get one. There is only one ingredient in this recipe, and that is almonds. You should get the quality almonds because they’re going to make your almond butter turn out creamy and delicious.
You’re also going to need a really good food processor that can do a tough job. Making almond butter requires patience, and you’re going to have to run it for about 20 minutes or so. Again and again, I’m going to say that it’s super easy to make almond butter at home. I actually ask my son Yaseen to help me make this batch for this post.
Homemade Almond Butter
500 gm raw almonds
Toast the almonds in the preheated oven at 140 degree C for 20 minutes. You will have to stir and turn the almonds midway so they’re baked evenly.
Transfer the almonds to a food processor and pulse for a few times to break the almonds into small pieces.
Keep the food processor running for about 20 minutes. You should gradually scrape down the almonds so all of them can be processed and mixed evenly.
The almonds will slowly release oil and the texture of almond butter will start to become sticky.
The final result should be smooth and creamy.
Store almond butter in the jars and keep refrigerated up to 2 weeks.
I love almond butter, and I now use it all the time. I still use peanut butter when I cook some savory Asian dishes because almond butter doesn’t seem to be able to work in that flavor profile. I love mixing almond butter with honey and cinnamon which works really well with toasts and crepes. And most importantly, I think it’s very healthy.