So I’ve made almond butter a couple times and this third time was a charm. I use my Hamilton Beach food processor and it works beautifully. I like raw almond butter best, so that’s what I have pictured below. I did try using toasted almonds once for a “roasted” taste, but the almonds got a little too roasty toasty in my oven. Mad that I burned 3 cups of almonds, I still made myself turn them into almond butter to avoid the waste. Fortunately, with a little honey and salt it managed to be edible in small doses 🙂
However, this third time around turned out GREAT.
Here’s a summary of the process, or processing, rather. Ha.
And there you have it. Raw creamy almond butter that’s fresher, tastier, and cheaper than store-bought.
3 cups raw (or lightly roasted) almonds
- Process almonds in 3-5 minute intervals (then let your processor take a breather for a minute–you might burn out the motor otherwise!).
- Scrape down sides of bowl as needed.
- Around the 15-20 min mark your almond butter should be done! Woohoo!
- Optional: Add a pinch of salt and honey to sweeten. I like mine without.
I used ~3 cups almonds in this recipe, which made approximately 2 cups of almond butter (jar pictured above is 16 oz)