Around here we eat almond butter like there’s no tomorrow. Almonds have a zillion health benefits, but they’re also conveniently delicious. By contrast, peanut butter seems almost intolerably….sticky, not to mention excessively sweet. Almond butter has always been more pricey than its common peanut cousin, but while I used to cringe at the $7 price tag, on my most recent grocery trip, it had launched to nearly $17 / jar. Retrieving my jaw from the floor, I hightailed it to the bulk bins, where raw organic almonds are still only $6 lb, which will make about 2.5 cups of almond butter. And bonus, the homemade stuff is better than jarred! I use a recipe for roasted, maple-sweetened nuts from FoodInJars, but you could also just soak the almonds in water overnight & blend them up with oil, or omit the maple syrup for sugar-free nut butter.
Maple Almond Butter
from the inimitable FoodInJars
1 1/2 cups of raw almonds
3 tablespoons maple syrup
pinch of sea salt
1-2 teaspoons neutral oil (peanut, walnut, sunflower, safflower)
1. Preheat oven to 325*. Toss the nuts with maple syrup in a bowl until evenly coated. Place a sheet of parchment on a rimmed cookie sheet, then spread the almonds on top and sprinkle with the salt. Roast them at 325 degrees for 20 minutes, tossing at least once during the cooking process.
2. When the nuts are fully roasted, remove the pan from the oven and let cool for at least 10-15 minutes.
3. Pour the nuts into the food processor and pulse to begin breaking them up. Add a drizzle of oil and run the processor 30-45 seconds. Remove the lid and scrape down the sides. Continue with this process/scrape/drizzle procedure until your nuts have broken down in butter. You may not need all the oil, it just depends on the moisture content of the almonds.
4. Store your homemade almond butter in the fridge. Eat it with apples, rice cakes, or straight out of the jar.