I used to be a nut butter addict—a jar would last maaaaaybe a week in my apartment. I’d eat that sh*t with a spoon I loved it so much. But, as I have a tendency to do with foods I love, I overdid it and got sick of it. It’s been months since I’ve bought or eaten almond butter. That just ain’t right.
Last week I decided to experiment with homemade almond butter and HAH-LO! Welcome back to my daily diet, AlButt. This is so delicious. I’ve been slathering it on gluten-free toast with banana slices like a fiend—can’t stop, won’t stop.
- 2 cups raw almonds
- 1 tbsp honey
- 1 tsp vanilla extract
- ½ tsp sea salt
- Spread the almonds on a parchment paper-lined baking sheet. Roast at 300 degrees F for 12-15 minutes.
- Dump almonds in a food processor. Let the processor do its thing until the almonds have released their oils and become a smooth butter consistency. They’ll go through different stages—crumbs to clumpy wet sand to finally smooth. It only took about 5 minutes in my food processor, but it can take up to 10-12 mins. Scrape sides of food processor as necessary.
- Once you have the almond butter consistency you desire, stir in the other ingredients with a spoon. Don’t use the food processor for this part—the honey will cause it to clump back up.
Store in a mason jar or other airtight container. You can refrigerate, but since this doesn’t yield a ton of almond butter (about ¾-1 cup), it’s also fine to store in the pantry (trust me, you’ll eat it all before it can go bad).
It’s finger-dipping worthy, my friends.
What’s your favorite nut butter? Do you ever make your own?