Almond Butter | The Graceful Kitchen

Okay, this one requires a food-processor, which is the only reason I didn’t put it under my “Student-Approved” category – it is otherwise SO low-maintenance to prepare.

Basically, all you need is some almonds, a food processor, and the secret ingredient… Patience. Loads of it.

I used almond pieces instead of whole almonds, for three reasons: One, I try to go easy on Elvis (my food-processor) whenever I can since he treats me so well. Two, pieces are cheaper than whole almonds, and cheap is better than expensive. And three, pieces normally have less of the filmy brown skin of the almonds, which I thought would give a clearer, more uniform result. *Edit: I have since yet to see pieces sell for cheaper than whole almonds – it must have been a one-time fluke of the store. Fortunately, I found that I actually prefer the taste and consistency of almond butter made from whole almonds. I now use it all the time, and never skip roasting them until they are fragrant.*

A word of caution: I really do mean that about this recipe requiring patience! I almost gave up several times but since I had stuff to do in the kitchen anyways, I just left Elvis running. It’s not that it takes such a long time – more that it just doesn’t give any sign of “getting there” – until it gets there.

In the beginning, the almonds just get crushed until they hold a crumbly texture. After a few more minutes, it gets the consistency of marzipan. It slowly becomes more and more shiny until finally all the oil breaks out and it becomes smooth and creamy.

Almond Butter | The Graceful Kitchen

Almond Butter | The Graceful Kitchen

Almond Butter | The Graceful Kitchen

It’s so incredibly easy to make that I’m not even going to include the In-A-Nutshell section this time.

**Note: You can do this with pretty much any nut, so go crazy experimenting which one you love the most! And as a friend mentioned in one of the comments, it is nice to sometimes roast them beforehand (this also cuts down processing time considerably).

Here’s the same process with oven-roasted peanuts:

Almond Butter | The Graceful Kitchen

Almond Butter | The Graceful Kitchen

Almond Butter | The Graceful Kitchen

Almond Butter | The Graceful Kitchen

Almond Butter | The Graceful Kitchen

Almond Butter | The Graceful Kitchen

Almond Butter | The Graceful Kitchen

Almond Butter | The Graceful Kitchen

Almond Butter | The Graceful Kitchen

Almond Butter | The Graceful Kitchen

Almond Butter | The Graceful Kitchen

Almond Butter:

Serves: makes about 1.5 cups if using pieces, about 1 cup if using whole almonds

Estimated Time: 15 minutes total (will increase if your food processor needs humanitarian breaks). About half that time if you roast your nuts beforehand.

Kosher Classification: Neutral

Ingredients:

2 cups almond pieces

Method:

Place almonds in the food processor.

Blend until it reaches a creamy consistency, about 15 minutes (not including breaks).

In the beginning, some of the almond meal may stay on the the sides and not get blended. Stop blending and scrape them down, the continue.

Sometimes, during the chunky marzipan stage, the chunk might stay on top of the blade. If this happens, stop blending, break it apart with a spoon and scrape it towards the bottom, and then continue.

Transfer to a jar and enjoy. Keeps in the refrigerator for two months.

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11 thoughts on “Almond Butter

  • December 23, 2012 at 11:02 pm
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    Try toasting the almonds first sometime. I did that (and used whole almonds with skin, which are cheaper than almond pieces at my store–go figure), and it was sooooo yummy! I also mixed some honey and crushed coarse sea salt into part of it. And also made the nut butter-1 egg-1/2 c. sugar cookies with it. Oh, and it works deliciously well with toasted cashews, too!

    I wish I had a food processor–I had to use the mini chopper attachment on my immersion blender, and it never got really smooth and runny. But your pictures prove it can be achieved with the right equipment!

    Is this what you used in those not-charoset bars?

    Eleanore

    Reply
  • December 23, 2012 at 11:34 pm
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    I am totally going to do that next! I have a feeling roasting might cut down processing time as well… The additions sound good, and if I were making this for kids I would definitely add some honey – I actually used most of this up on a cookie recipe and on my friends (who obligingly gobble up anything I bring). What I REALLY want to try this with is macadamias… But they are kind of out of my league right now 🙂

    Reply
  • December 24, 2012 at 12:12 am
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    This looks so yummy! Since I grew up on peanut butter, I’ve been trying to transition to almond butter, but the ones I bought were all runny, grainy, and almost bitter (I have a horrible sweet tooth). I’ll have to try this out and add a pinch of sugar to ease my sweet side. Thanks!

    Reply
    • December 24, 2012 at 10:36 am
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      I hope you like it better than the store-bought versions! I think what’s great about making this on your own, except for cutting down costs (all these natural, alternative things are so expensive thanks to health fads) is that you can tweak it exactly to your liking!

      Reply
  • December 24, 2012 at 10:57 pm
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    Haha the entire recipe was really in a nut shell 🙂
    I love almond butter but it’s so much more expensive in the stores. This is a great alternative!

    Reply
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  • December 10, 2013 at 11:39 am
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    Making your won almond butter is a great idea! Another must make! Yummm! The uses are endless!

    Reply
    • December 12, 2013 at 10:21 am
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      I’m a huge DIY fan (and an even bigger fan of sticking it to the man) 🙂

      Reply

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