So, we like almond butter around here.
Probably too much.
We use it in recipes, we dip apples and celery and carrots in it, we spread it on Betty Bread.
One of us may or may not eat it straight out of the jar on occaision.
I discovered a while ago that it is so much easier to make my own, to control the ingredients and the taste, and get exactly what we love. With some trial and error, we've come up with our favorite basic, all-purpose, no-fail almond butter recipe.
It starts with raw almonds and a food processor, a bit of Kosher salt, and a lot of noise, a lot of scraping down the bowl as the almonds are processed into a meal, then a crumb, then finally, finally, FINALLY it becomes a sort of thick butter paste thing.
You dont' want to add oil or honey or any other flavors in the beginning…just almonds and kosher salt, otherwise it could 'sieze', much like chcolate does when water is added or it's overcooked.
When it's finally the right texture, you want to process it a minute or two more, then transfer it to a mixing bowl.
I add a little more salt (to taste), honey, almond extract, vanilla extract, and coconut oil (for creaminess!).
Stir, stir, taste, adjust to suit, and stir some more!
We like our almond butter with a bit more salt than sweet, but you can adjust according to your tastes.
Basic Almond Butter
2 cups raw almonds
1/2 tablespoon kosher salt
2 tablespoons honey
2 tablespoons coconut oil
1 teaspoon almond extract
1/2 teaspoon vanilla extract
salt, to taste
Process almonds and kosher salt in the food processor until it's a thick, peanut-butter conistency- usually about 15 minutes- scraping down the bowl often.
Process 1 minute more.
Remove to a mixing bowl, and add other ingredients.
Adjust to taste.
Store on the counter in an air-tight container for 3 weeks, or in the refrigerator for up to 6.