Almond Butter
By Amy GravesPublished on July 26, 2016
Time
35 minutes, plus 20 minutes cooling
Yield
Serves 16 (Makes 2 cups)
Ingredients
4 cups (1 ¼ pounds) whole almonds 1 teaspoon kosher salt
Instructions
- Adjust oven rack to middle position and heat oven to 375 degrees. Spread almonds in single layer on rimmed baking sheet and roast until fragrant, 8 to 10 minutes, rotating sheet halfway through roasting. Transfer sheet to wire rack and let cool until almonds are just warm, about 20 minutes.
- Process almonds in food processor until oil is released and loose paste begins to form, 5 to 7 minutes, scraping down bowl often. Add salt and pulse to incorporate, about 3 pulses. Transfer to jar with tight-fitting lid. (While best when served at room temperature, almond butter can be refrigerated for up to 2 months.)
Time
35 minutes, plus 20 minutes coolingYield
Serves 16 (Makes 2 cups)Ingredients
4 cups (1 ¼ pounds) whole almonds
1 teaspoon kosher salt
Ingredients
4 cups (1 ¼ pounds) whole almonds
1 teaspoon kosher salt
Ingredients
4 cups (1 ¼ pounds) whole almonds
1 teaspoon kosher salt
Why This Recipe Works
Almond butter makes a great alternative to everyday peanut butter, and making your own is dead simple. A surprising number of recipes call for vegetable oil, but the nuts don’t need any help turning into a smooth paste—in the food processor, the nuts’ oils are released, and that’s all you need. Roasting the nuts before grinding them gives the almond butter a more complex flavor while seasoning with kosher salt delivers distinct salty bites.
Instructions
- Adjust oven rack to middle position and heat oven to 375 degrees. Spread almonds in single layer on rimmed baking sheet and roast until fragrant, 8 to 10 minutes, rotating sheet halfway through roasting. Transfer sheet to wire rack and let cool until almonds are just warm, about 20 minutes.
- Process almonds in food processor until oil is released and loose paste begins to form, 5 to 7 minutes, scraping down bowl often. Add salt and pulse to incorporate, about 3 pulses. Transfer to jar with tight-fitting lid. (While best when served at room temperature, almond butter can be refrigerated for up to 2 months.)
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