Of all the expansive horizon of nut butter possibilities, commercial peanut butter is by far the most common and known. Due to its being so readily available, one forgets how simple it is to make your own. A nut butter should consist of only one ingredient: the nut itself. Adding salt to enhance the flavor, and maybe a tablespoon of oil to get it going makes a total of three ingredients. The typical jar in grocery stores has a minimum of seven ingredients, including chemical stabilizers and the like.
I decided to make almond butter because it is a change from the usual peanut butter, love it as I do. If you like it sweetened, feel free to add some honey into the food processor after it has become a paste.
3 cups whole unpeeled almonds
1/4 tsp salt
If you choose to toast the almonds in the oven, then bake them at 35oF for ten minutes until toasted.
If you choose to lightly fry the almonds for extra flavor, then saute them in two tablespoons of oil in a pan, stirring continuously over medium heat until fragrant and starting to color and sizzle.
Put your toasted or sauteed almonds in a food processor, add a quarter teaspoon of salt, and process continuously for 7 to 10 minutes.
You will need to scrape down the sides of the processor bowl two or three times, and the mixture will clump before relaxing into a smooth spreadable paste.
If the mixture is too stiff even after 10 minutes of processing, add a tablespoon of oil and process again. This is likely unnecessary if you sauteed the almonds in a bit of oil instead of dry toasting in the oven.
Store refrigerated in an air-tight jar. Keeps for a good number of weeks.
To be used just as one would use peanut butter.
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