Now that I am about four weeks away from being an empty nester, I discover how easy it is to make almond butter — something I think Sarah and Anna would have gotten a huge kick out of 10 years ago. Maybe more like five years ago.
I’ll never forget Sarah’s heartfelt, and thoroughly non-ironic, plea at the grocery store back in the day as we were trying to transition away from the hydrogenated vegetable fat varieties of peanut butter: “Mom, just this once, could we pleeeease buy the kind of peanut butter that kills you?”
At some point, brand names no longer ruled and we all started preferring the natural stuff. And now, as of yesterday, we’ve taken the natural thing up another notch. We are officially a household that makes its own almond butter.
This thrills because, 1) it’s delicious, and 2) the first time I tried to make almond butter was a slight disaster and I was tempted to not try again. This time, I managed not to roast the almonds too long and that was key.
Here’s all there is too it:
- 3 cups raw almonds
- 1/2 tsp. kosher salt
- 1 Tbsp. honey (optional, but very tasty)
- 1/2 tsp. cinnamon
- 1 Tbsp. canola oil
- Preheat oven to 300.
- Measure 3 cups of raw almonds onto a dry cookie sheet and roast for 10 minutes.
- Allow the nuts to cool slightly and add to a food processor along with salt, cinnamon, honey and oil.
- Pulverize and be patient.
- The almonds will quickly turn into a dry, mealy mixture. Keep blending and scrape sides as needed.
- Three minutes, four minutes, five minutes, it feels strange to run the food processor for so long as it appears that the mealy texture is not ever going to solidify. And then suddenly, it does. Scrape the sides, keep blending and if the texture is too much like a rock, add a little more oil. Keep blending, until a soft, spreadable texture is achieved.
- Spread on toast or a toasted bagel immediately and store the remainder in a covered container in the refrigerator.