Home made almond butter is a delicious alternative to peanut butter. Roasting the almonds adds depth of flavor to the final nut butter.
Roast 2lbs. of almonds (if not already roasted) at 300* for 20-25 minutes. Check every 10 minutes to ensure that almonds don’t burn!
Let your roasted almonds cool for at least 20 minutes! (I wouldn’t suggest using roasted and salted almonds- there is just too much salt. You could use almonds that have a sugary coating, but you may have to add oil to the almond butter as it processes)
Put your almonds in the food processor and let it run for a LONG time. Scrape down the sides of the processor to ensure that every little bit of almond-goodness gets processed. I think our processed for about 15 minutes total. During the last few minutes of processing, we added about 1 tsp. of kosher salt. I’ll be adding more to my AB as I use it, I like my nut butters SALTY!
You can spice up your almond butter by adding a little molasses, cinnamon and clove to give it an autumnal flavor. You could also add a little cayenne pepper and honey for a slightly sweet and spicy version! I also plan to utilize our fresh AB in a batch of “Snickerdoodle Dessert Hummus” created by the fantastically brilliant Wannabe Chef