I will admit, I was a bit late jumping on the almond butter bandwagon. I’ve had peanut butter in the past, but it was never a huge part of my diet, pre-healthy or current. I just don’t really like peanuts. Now, almonds, I LOVE almonds! Some people have to put sweets and chocolate at the top of their cupboards out of easy snacking reach, well I have to do the same with almonds. I could snack on them all day long, and whilst they are great as part of a healthy diet, eating too much of anything can tip you over the edge.
I was pretty excited when I saw almond butter in a health store a couple of years back. Here in the UK, you can’t buy almond butter in the regular supermarket, we have to go to health stores for it and it is pretty expensive. Even if you can get it in the supermarket where you are and it is reasonably priced, did you know that you can make it yourself for even cheaper?
I was amazed at how easy it is to make almond butter. It’s JUST almonds – in a food processor. I can’t believe I had been buying it for so long. I have been making it for a few months now and I have not looked back. I am also experimenting with other nut butters too. Hello pecan and walnut butter! You will have to have your food processor on for 15 minutes (I spent most of this time staring at it in amazement going round and turning into butter (yes, I need to get out more). At first, it won’t look like it is doing anything expect churning round powder. Then, after 5 minutes, it still won’t look like it is doing much. Then, after 10 minutes, it will start clumping together, but still not looking much like a butter, but let it carry on and it WILL turn into a butter texture – trust me.
You can roast the almonds before if you like – it gives it a different texture, it just depends on what you like. Experiment with it, but I would recommend roasting them.
Ingredients:
- 300g/10 oz almonds (preferably roasted first)
Yup – that really is all you need.
1) Put the almonds in your food processor (using the S blade).
2) Turn it on and set a timer for 15 minutes. This is what it will look like at first.
3) After about 10 minutes it will start to clump together. If it starts rising to the top and sticking to the sides, turn the processor off and use a plastic spatula and scrape the sides down. And then turn it back on.
4) Leave it for another 5 minutes (sometimes it needs a few more minutes) and it will turn into a butter texture.
5) Put your home-made almond butter into an old almond butter jar and no-one well ever know. Unless you tell them. Which you should!
but I heard that peanut butter is not healthy and it makes you fat !! so I don’t get it
Can you please advise on calories as thought nuts were all really high fat
Thanks
Michelle
… was supposed to be “skin” …
Do you use almonds without the brown sking or with it?
I have used both and they both work well.
Here in Germany almond butter is very expensive too..and yeah only in health stores we could find them..oh well..will give this a try (with Hazelnut too ’cause it is my fav:D) ..thanks for sharing !
Let me know what you think! The homemade one tastes even better in my opinions
Do you store your nut butters in the fridge or out at room temp? And how long are they good for?
I store them at room temperature. The last batch was kept for about 4 weeks (before it was eaten) and it was perfectly fine.
homemade almond butter stays for 30 days out of the fridge….I make it all the time (but I do toast my almonds in the oven first, love the flavor).
Had a go but used less almonds incase didnt like it. dont think i have the right kind of food processor but gave it a try then used the electric whisk for a bit, worked okish. think be nice on toast or something like that!!