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, I should say 😜.
And there you have it. Raw creamy almond butter that’s fresher, tastier, and cheaper than store-bought.