Maybe because it means hauling out the food processor. Maybe it means that it could somehow turn out potentially disastrous, and I don't want to waste an expensive ingredient.
Whatever my fears, I was proven wrong.
And now I'm fearless.
Homemade almond butter is beyond easy and it tastes better than what you can buy in a jar. For reals.
You can use any amount of almonds, but to make it worth your while, I wouldn't use less than a cup. You can also use raw almonds, but they have a different texture and you may end up having to add some oil to smooth it out. Roasting the almonds takes the almond flavor and multiplies it by leaps of deliciousness. If you have raw almonds, spread them on a sheet pan, pop in a 350 degree oven, and roast for 15-20 minutes. Let the almonds cool before you pop them in the food processor.
The only reason for me to purchase store bought almond butter now is just so I can save the jar. And I can buy them pretty cheap.
Now that I've conquered almond butter, I shall do all the nut butters. Cashew? Sunflower? Peanut? And add ins - maple pecan butter? Honey Sunflower? Cinnamon? Pumpkin spice? Mixed nut? So many choices!
Homemade Cinnamon Almond Butter
1 1/2 cups dry roasted and unsalted almonds
1 Tbls cinnamon
Pour roasted almonds into a food processor. Process for one minute.
Sprinkle the cinnamon over the ground almonds.
Process the almonds for another 5-7 minutes or until almonds for a smooth paste.
Store in a jar in the refrigerator for up to three months.