I’ve really grown to love almond butter.
Especially of the Justin’s variety.
I may or may not have gotten a three pack of Justin’s Classic Almond Butter for my birthday this year…I may or may not have eaten all three jars at a rate of approximately one jar per week.
In real life, I can’t justify spending $40.00 a month on almond butter…cue M’s Dad and Step Mom.
They saw that I was whining about my baby food processor a few posts back, and swooped in to gift me a wonderful, grown-up food processor! Now I can turn almonds into almond butter without having to smell the tiny, burnt out motor of my itty bitty food processor. Not only can I make all of the nut butters I’ve dreamed about making for years, I can save some moola as well! One bag of almonds from Whole Foods is about $4.40, as opposed to $9.99 for the already prepared butters.
I decided to keep it simple for my first nut butter attempt:
Simply Almond Butter
2 cups almonds
YEP. That’s IT!
I took a page out of Ashley’s book and toasted the almonds first. 325 F for 15 minutes, turning once.
I let the almonds cool for 5 minutes, and then poured them into the food processor.
Then, I processed the nuts on high for about 10 minutes, making sure to scrap the sides of the bowl a few times.
The result was some beautifully thick almond butter!
It looks and tastes a lot like Justin’s!
Perfect for my favorite snack-of-the-moment:
Baby carrots with almond butter! Surprisingly delicious. (Yes, Mara– that is a McEwen bowl…)
- 2 cups raw almonds
- Preheat your over to 325.
- Lay the almonds out on a baking sheet lined with parchment paper.
- Toast for 15 minutes, flipping once.
- Once the almonds have toasted, allow them to cool for 5 minutes and then place them in the food processor.
- Process them until they are the consistency that you like (mine took 10 minutes)...voila! Almond Butter.
There will definitely be more almond butters in my future! Next up: coconut butter…and then maybe some maple almond butter! What other kinds of almond butter should I try?