Good morning! I hope everyone is able to stay out of this crazy heat for a few days! It has been 105 degrees with the heat index in Chicago which is just too darn hot for me. I don’t like to complain about hot weather because I wait all winter for it..but seriously?!
Do you remember back in April when I shared how to make homemade peanut butter? It is easy to make and you know exactly what ingredients are going into it. Well today I am sharing how to make Almond Butter—I like to think of it as the sister or brother to peanut butter. I sort of have a favorite (peanut butter!) but this Almond Butter is pretty yummy too! I love to spread it on sandwiches, or crackers or apples (especially delicious in the fall when apples are in abundance).
Start by taking 2 cups almonds (I used dry roasted, unsalted but use whatever kind you fancy) and measure a cup of them.
Put them in your food processor and start that baby up and let it run.
You will notice that the almond turn into a fine mixture (it reminds me of processing walnuts when I make baklava).
Continue to let the almonds run through the food processor. You will begin to notice that the mixture turns thicker and begins to form on the sides. Turn off the food processor every couple of minutes and scrape the sides down to make sure it mixes well.
The almonds then get sticky and turn into little clumps…keep processing! Keep if going until the almonds turn into a buttery, smooth mixture. Taste a little with your finger and add in sea salt and processes it real quick to make sure it is mixed up.
Serve with apples, on a slice of toast or crackers. Sometimes I add a little dab of honey into the almond butter that I am going to use (I don’t add it to the jar I make because then it reduces its shelf life).