How To Make Homemade Roasted Almond Butter Recipes

ROASTED ALMOND BUTTER RECIPE

Steps:

• Preheat oven to 350 degree Fahrenheit.
• Place almonds on an unlined baking sheet. Bake for 10 to 12 minutes, watching to ensure they don't burn and rotating the pan about halfway through cooking.
• Remove from the oven and allow to cool.Note: To speed up cooling time, you can place the almonds on a new baking sheet and place into the fridge until cooled.
• Place almonds in a food processor (I use a 12-cup processor).
• Process for 8 to 10 minutes or until creamy, stopping to scrape down sides of processor with a spatula every couple of minutes, or as necessary. Note: The mixture will initially look very powdery and dry (this is completely normal, just go with it; eventually the almonds will break down and will be smooth and creamy). Also, depending on the power of the processor you are using, the process may take a little longer, but that's okay.
• Once mixture is smooth and creamy, add salt and process for another minute until combined.
• Transfer the almond butter to a storage jar, cover, refrigerate and enjoy within 2 weeks. Yields about 1 cup. Note: Mixture will thicken slightly in the fridge. Enjoy!

HOW TO MAKE HOMEMADE ROASTED ALMOND BUTTER

Steps:

• Preheat an oven to 300°F.
• Add the almonds to a pan lined with parchment paper. Roast for 12-15 minutes until them start to smell really fragrant. Be careful to watch them so they don't burn.
• Add the almonds to a food processor and process for about 5-10 minutes, scraping the sides as needed during the process. You will have to do this a few times in the beginning. It will seem like it is just going to stay a flour, but trust me, after a few minutes it will start to come together. Have patience. Once it starts to turn into butter, let it go until it becomes super duper creamy. Don't stop too soon or it won't become silky smooth. Don't stop when it's still overly thick and chunky. Once it is easily pouring off of a spoon, then it is done. The roasted almonds give a wonderful sweetness. Yum.

HOMEMADE ALMOND BUTTER

Steps:

• 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 they're 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. 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.
• 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.

EASY HOMEMADE ALMOND BUTTER

Steps:

• Heat oven to 350 degrees Fahrenheit. Add the almonds to a round or square cake pan (or rimmed baking sheet).
• Roast nuts for 3 minutes, shake pan then roast another 3 to 5 minutes or until the nuts are lightly browned and smell nutty (careful, they can burn quickly). Let cool until you can handle them.
• If you are making crunchy almond butter, add 1/3 cup of the roasted almonds to the bowl of a food processor. Pulse 6 to 8 times, or until the nuts are chopped into very small pieces. Transfer the chopped almonds to a bowl and reserve for later.
• Add the roasted almonds to the bowl of a food processor. Process 1 minute then scrape sides of the bowl with a rubber spatula. Process another 2 to 3 minutes until the almond butter is shiny and smooth. Depending on the brand/variety of almonds you are using, this may take slightly longer. As you process them, the almonds will go from whole nuts, to a fine powder, to a clumpy mess, and finally to a creamy smooth substance. Stopping and scraping or breaking up any large clumps will help to quicken the process.
• When the almond butter is smooth and creamy, add the salt, cinnamon and vanilla. Process for 10 to 20 seconds and then taste. If you feel it needs it, add additional salt, cinnamon or vanilla. To sweeten it, add a teaspoon or more of honey or maple syrup and process another 5 to 10 seconds so that it is well incorporated.
• For crunchy almond butter, stir in the reserved chopped almonds.
• Store in a sealed container, like a mason jar, for a few weeks. It will last longer when stored in the fridge.

ALMOND BUTTER

Steps:

• Place the almonds in a food processor. Process on high until ground almonds begin to form a ball. Drizzle olive oil over almonds and continue to process, stopping occasionally to scrape sides of the bowl with a spatula as needed. Store in an airtight container.

HONEY ROASTED ALMONDS

Steps:

• Spread almonds in a single layer on a baking sheet and place in a cold oven.
• Turn oven on to 350 degrees F (175 degrees C). Bake almonds, stirring occasionally, until light tan and fragrant, 12 to 15 minutes. The nuts will continue to cook after removing from oven.
• Meanwhile, mix sugar and salt together in a small bowl; sprinkle about 1 tablespoon sugar mixture into a large bowl.
• Stir honey, water, and almond oil together in a saucepan; bring to a boil. Add almonds; cook and stir until almonds have absorbed all the liquid, about 5 minutes.
• Transfer coated almonds to the large bowl sprinkled with sugar mixture. Sprinkle remaining sugar mixture over almonds; toss to coat evenly.
• Spread almonds onto waxed paper to cool completely. Store at room temperature in a tightly covered container or plastic bag.