Make your own Almond Butter at home and for less!

I've ventured away from using only peanut butter, and have started exploring other butters. The problem is A) I live in a small town, and while they have a vast variety of peanut butter brands and flavors, they don't have much to choose from when looking for alternative nut butters, and B) the alternatives tend to be very expensive. 

I've been trying new recipes that include nut butters as ingredients, and I'm finding that I'm quickly using up what I have on hand when I do splurge on these butters.  I decided today that I was just going to have to start making my own.  It can't be too hard, can it?  And plus, when doing so, I can control what does and doesn't go into it while making nut butter at home.  

The recipe I wanted to make today called for cashew butter.  I went to get a package of cashews, but all I could find at the store were salted cashews.  So, that butter will have to made another day.  But I was able to find raw, unsalted almonds.  My local HEB store carries 2 lbs, 4 oz of almonds for about $14.  Or, I could purchase 16 oz of prepared almond butter at the same store for around $10...you do the math on that one, and I'm pretty sure I'm coming out ahead by making it at home.  Also, the only brand of almond butter that HEB had in stock contained other ingredients...salt, sugar, palm oil, and sunflower lecithin.  I don't think I need those other ingredients, so again, I'd say I'm better off making it myself.  As always, lots of pictures for you because I'm a visual person.  Let's make some almond butter!

 

First, we have to roast the almonds.  

Just measure and place the almonds on a lined baking sheet. 

 

Don't they look yummy??? 

And, oh my goodness, my house smelled like Christmas from the aroma of almonds roasting in the oven.

 

Showing some love as they cool.

 

Here's where the magic begins.  

With my trusty sidekick (Ninja's are awesome!), it's about to get creamy up in here! 

 

Now, I've looked at other recipes for making your own nut butter.  Most of them mention that it tasks a bit of time and patience to get that creamy consistency.  I think the longest time I've seen in a recipe was 15 minutes, and most average about 12 minutes of processing to get to the butter stage.  If you do not own a Ninja, get one.  In just 4-1/2 minutes, I had smooth, creamy, pure almond butter.  I felt like an excited little kid when I first noticed the grainy almonds start to become creamy.  I said, "Oh my gosh!  It's turning into butter!  LOOK!!!"  ((Get my Ninja HERE))

I don't think I'll ever purchase prepared almond butter again.  After I realized now easy it is to do this at home, my mind started going crazy..."What can I add to it? Honey? Cinnamon? Chocolate? (then I won't have to spend a small fortune on Nutella anymore.)" 

The kids were itching to give it a taste.  And of course, it was a hit!  You know you've got something good when it passes the "kid approval."

Homemade Almond Butter

2-1/2 cups raw, unsalted whole almonds

1. Preheat oven to 350 degrees.
2. On a lined baking sheet, place almonds in a single layer.
3. Roast almonds for 15 minutes, stirring halfway through baking time.
4. Remove from oven, and allow to cool to room temperature.  After cooled, you may either store them in an airtight container for later use, or make them into almond butter.
5. To prepare almond butter, place almonds in a food processor.
6. Turn processor on the highest setting.  Almonds will look coarse and grainy at first, but soon the natural oils will start to separate and you'll start to notice butter forming.  Depending on your food processor, every couple of minutes, pause to scrape the sides of the dish so that all the almonds are processing evenly.  Soon, the almonds will be processed into a smooth, creamy, and thick consistency (just like peanut butter).  With my Ninja, I achieved the desired consistency after 4-1/2 minutes of processing, but the time needed will vary depending on your brand of food processor.
7. Store prepared almond butter in an airtight container, and in the refrigerator (you have to refrigerate this because it has no preservatives.  Shelf life is about 4 months).

Makes 1-1/2 cups prepared almond butter.