A few years ago I fell in love with almond butter. I obviously love peanut butter and I also love almonds, so I had a feeling I would love almond butter. My favorite way to enjoy almond butter is spread on toast or sliced apples. But after buying one $10 jar at the supermarket, I vowed I would never buy another. Instead I decided to make my own almond butter and save a little money at the same time.
Homemade almond butter is super easy to make- only two ingredients needed. After toasting the almonds in the oven, they are combined with salt in a food processor and processed for 5-7 minutes or until nice and creamy. I told you it was easy.
- 4 cups whole almonds
- 1 tsp kosher salt
- Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper. Spread the almonds in a single layer on the baking sheet. Toast the almonds for 10-12 minutes or until fragrant and slightly darkened. Transfer the baking sheet to a wire rack and allow the almonds to cool for about 20 minutes.
- Process almonds in the a food processor until they have a paste-like texture, about 5-7 minutes. Scrape down the sides of the bowl as necessary. Add the salt and pulse to incorporate. Transfer the almond butter to a jar with a tight-fitting lid. It can be stored at room temperature or refrigerated for up to 2 months.