You have to be patient when making this butter.
Creamy, silky, slightly sweet almond-honey butter – that is what you will enjoy after all.
Almonds are probably the trickiest nuts for preparing butter. So, to get the satisfactory result, i.e. creamy butter, you will need three things: nuts, a food processor (or a blender) and … patience. Actually, all these are important for any nut butter preparation.
I added a pinch of salt to enhance the butter taste and some honey to sweeten it.
I would divide the process of making almond butter into three parts:
1. Grind the nuts into the flour.
2. Continue working until the nuts form ‘the dough’.
3. Continue working until ‘the nut dough’ will transform into a creamy almond butter.
And this is my recipe for delicious Almond-honey butter. Treat yourself!
Note: same way you can make a creamy Almond Butter without honey and salt.
one 12-14 oz jar
- 2 cups of almonds (in their skins, raw or roasted)
- Pinch of salt
- 2-4 tablespoons honey
For roasting the nuts, preheat an oven to 350 F (180 C).
Lay the nuts on a baking sheet. Roast them for about 10-15 minutes, stirring occasionally.
Put the nuts into a food processor bowl or a blender.
Grind the nuts into the flour.
Continue working until the nuts form the dough. The nuts will be sticking to the sides of the bowl, use a spatula to remove them from the sides. You might have to do this pretty often.
Continue working until the nut dough will transform into a creamy almond butter. It will take 15-25 minutes. (I didn’t try my Vitamix for this recipe).
If using honey, add a pinch of salt and honey and blend just to incorporate.
If you were grinding for too long, the butter may have again transformed into a ball. Do not be upset – continue working, and nuts will become creamy again.
Store refrigerated in a jar for up to one month.
Cook with pleasure!