How to Make Almond Butter

How to Make Almond Butter might be just the condiment you are searching for. For 55 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. One serving contains 161 calories, 6g of protein, and 13g of fat. This recipe serves 16. From preparation to the plate, this recipe takes about 25 minutes. 210 people were glad they tried this recipe. This recipe from Cookie and Kate requires almonds, ground cinnamon, vanillan extract, and salt. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly diet. Taking all factors into account, this recipe earns a spoonacular score of 66%, which is pretty good. Try Almond Torte Mascarpone Ice Cream with a Brown Butter Almond Crunch, Almond Croissant French Toast with Almond Butter Syrup, and How To Make Homemade Almond Milk for similar recipes.

Servings: 16

Preparation duration: 15 minutes

Cooking duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Instructions 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. Let the almonds cool until theyre just warm (not hot), about 10 minutes. Transfer the almonds to a high-speed blender or food processor. Blend until creamy, pausing to scrape down the sides as necessary. Youre going to think itll 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. 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. 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. 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.

 

Step by step:

1. Preheat the oven to 350 degrees Fahrenheit.

2. Spread the almonds across a large, rimmed baking sheet and toast the almonds for 10 minutes, stirring halfway.

3. Let the almonds cool until theyre just warm (not hot), about 10 minutes.

4. Transfer the almonds to a high-speed blender or food processor. Blend until creamy, pausing to scrape down the sides as necessary. Youre going to think itll 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.

5. 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.

6. 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.

7. 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.

Nutrition Information:

covered percent of daily need

 

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