Tuesday, January 10, 2012

Homemade Cinnamon Almond Butter

Seriously? I don't know why I've waited so long to do this.

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.



All you need is one ingredient: dry roasted and unsalted almonds.

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.


Once you pop the almonds in the food processor, turn the processor on and let it go. It will take more or less time depending on the horsepower in your food processor. I sprinkled one tablespoon of cinnamon on the pulverized almonds right after one minute. The two minute stage was a bit scary to me because the almonds clumped into a ball, and I thought my food processor was dying, but it was really the ball of almonds clanking on the side of the bowl. Whew. Just stick with it and the almonds will blend themselves into oblivion.


When the almond butter is done, make sure to have some straight out of the food processor on some juicy apples. It's warm and melty and simply some of the best stuff you'll ever eat.

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!

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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.

2 comments:

  1. Conquering a fear with delicious results...total win for Erin.

    ReplyDelete

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