Until I bought a food processor, I was without homemade nut butter. I had read many a recipe to try to make almond butter in coffee grinders or blenders, but I knew I needed the real deal. If you are lucky enough to squirrel away the funds for a Cuisinart, I recommend it wholeheartedly! It has helped me whip up edamame hummus, tofu dip, pesto, and much more in the 2 months I’ve owned it. And nut butters in about 10 minutes!
This recipe will fit your empty jar of MaraNatha almond butter.. or any 12 ounce jar. I am so happy to no longer be spending the $7-$9 each jar costs! When I noticed they now make a maple flavor, I decided that my own flavor combinations were within reach. You can find many recipes for roasted almond butter, but I prefer to leave mine raw as roasting does decrease the oil content a bit and makes your food processor work harder. The extra oil I add makes the creamiest texture- but the almond butter is just as good without it!
How To: Maple Almond Butter (12 oz)
- 2 and 1/2 cups raw unsalted almonds
- 2 tbsp canola oil
- 1/4 tsp salt
- 1/4 tsp cinnamon
- 1 tbsp maple syrup
Begin by blending the raw almonds alone in the food processor as they progress from almonds to almond meal. Once they begin moving past the ground up stage, you will begin to have to stop the food processor to scrape down the sides every few minutes.
At around 7-10 minutes depending on the strength of your food processor, the almonds should reach the ‘ball stage’ pictured above, where the almonds clump up as the oils are released. You can force this along by breaking up the ball every minute until the ball relaxes and your almond butter is processing into a creamier paste.
After 10-14 minutes, you should have almond butter! At this point, I drizzle the extra bit of oil in a steady stream through the top while the machine is running continuously. I like really creamy spreadable butter, and this helps tremendously.
If you want plain almond butter, you have arrived, but this is the point where I turn off my machine and add the salt, cinnamon, and maple syrup. Any sweetener like maple syrup or honey will return the almond butter to the ‘ball stage’, but with some additional processing, the heat will make the ball of almond butter relax again.
Excuse me while I go spoon more maple almond butter into my mouth.