2020-04-20 11:47:30
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 450 grams
INGREDIENTS
INSTRUCTIONS
1. Preheat
the oven to 350 degrees Fahrenheit. Spread the almonds across a large, rimmed
baking sheet and toast the almonds for 10 minutes, stirring halfway.
2. Let the
almonds cool until they’re just warm (not hot), about 10 minutes.
3. Transfer
the almonds to a high-speed blender or food processor. Blend until creamy,
pausing to scrape down the sides as necessary. You’re going to think it’ll
never blend, but be patient! The almonds will go from flour-like clumps, to a ball
against the side of the food processor (keep scraping down the sides and
breaking up the ball), and finally, it will turn lusciously creamy. If the
mixture gets crazy hot along the way, stop and let it cool for a few minutes.
4. Once the
almond butter is very smooth and creamy (no sooner!), you can blend in any
add-ins you would like. I always add salt, for more flavor overall. You can
also add cinnamon for a hint of spice, and vanilla and/or maple syrup for
almond butter that tastes more special than store-bought.
5. Blend
until the add-ins are evenly dispersed. When I added maple syrup, I had to let
the mixture cool, and then blend a few additional minutes, to make it creamy
again.
6. Let the
almond butter cool to room temperature, then transfer the mixture to a mason
jar and screw on the lid. Store in the refrigerator for up to 2 weeks, or until
you see or smell any signs of spoilage.
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