Today, I picked up a 3 pound bag of almonds at Costco for $11.99.
Jeff likes to eat a handful of almonds for breakfast, and I like to add them to the granola that I make. Almonds are a healthy source of protein (15 grams/0.5 cup) and fiber (9 grams/0.5 cup), and they are good for heart health by keeping blood vessels healthy. Research has found that almonds significantly increase the amount of antioxidants in the blood stream, reduce blood pressure and improve blood flow. They’re a perfect addition to a healthy diet!
I’m a fan of almond butter, but it can be rather pricey. At stores near me, almond butter can be priced anywhere from $7 to $12 or more per jar. So I usually stick to peanut butter.
Back in March, the first time I tried to make almond butter, I used a recipe that called for adding oil. I used my Classic Vitamix that has a slim glass container that’s perfect for drinks, smoothies or soups to grind up the almonds.
Although it has a strong motor, I found that until I added the oil, the ground almonds got stuck in the bottom of the skinny container and stopped the blade from moving, even after I loosened them up. Boo. As a result, I ended up adding more oil than I intended. It came out OK, but not ideal. It was too grainy and oily.
This time, I was bound and determined to make almond butter from almonds alone. And success! It came out great. Here’s what I did.
I measured out 2 cups of almonds, and I spread them out in a single layer on a cookie sheet. I put them into the oven at 350 degrees for 10 minutes, stirring them or turning them over at 5 minutes so they get roasted on both sides. Then I let them cool down for 10 minutes.
I decided to try the Vitamix again, and nothing changed. My slim container Classic Vitamix still didn’t work well because the ground almonds stopped the blade from moving. So rather than waste time, I put the partially ground almonds into my Kitchen Aid Food Processor, and bingo, much easier. I pulsed the almonds to start, and then I let it run for a few minutes. Then I turned off the motor, and I used a spatula to push the ground almonds down from the walls toward the blade.
Next, I turned the food processor back on and let it run until the ground almonds released their own oil to create a creamy almond butter. That took surprisingly longer than I thought it would. I think I spent about 10 minutes (though not uninterrupted) to processing the almonds into butter.
Once I had almond butter, I added about a half teaspoon of Diamond Crystal Kosher Salt and processed it to combine. The 2 cups of almonds filled an 8 oz. jam jar with almond butter. It’s delicious!
So if you like almonds, pick up a bag and make your own almond butter. Healthy, cost saving and yummy!
Here’s the recipe:
Ingredients
- 2 c. almonds
- 1/2 tsp. kosher salt
Equipment
- cookie sheet
- food processor or blender
- storage jar or container
Procedure
- Measure 2 c. of almonds (or however much you wish to make).
- Preheat oven to 350 degrees. Spread the almonds in a single layer on a rimmed cookie sheet. Bake for 10 minutes, stirring them after 5 minutes so both sides get roasted.
- Remove from oven and let the roasted almonds cool for 10 minutes.
- Place the almonds into either a food processor or blender. Unless you have a blender with a wide container, I recommend using a food processor. In the food processor, pulse the processor to start the grinding process, then let it run for several minutes. It can take 10 minutes or longer for the ground almonds to release its oils and turn into creamy almond butter.
- Add salt to taste. If you like other flavors like maple syrup or cinnamon in your almond butter, add it now. Reprocess to combine.
- Scoop out the almond butter and store in a container. For the most freshness, consume within two weeks.
Do you like almond butter? Do you make it? If so, do you have any tips to share?
Allison, great idea to make your own almond butter. I love it too. I just went through my kitchen 2 weeks ago and got rid of everything I hadn’t used in a year (or more!) and sadly I no longer have a blender or a food processor ☹️ So I guess I will be enjoying store purchased almond butter for the time being.
Sandy, that’s incredible that you have done so much purging. I am impressed. But I couldn’t do without my Vitamix and Kitchen Aids! How was your family visit? Hope you had a good time xo
I love almond butter so much! Thank you for the recipe! I i’s good to know that the KitchenAid worked better than the Vitamix. Did you use the dry carafe or the wet one for your Vitamix?
Lola Seicento recently posted…Suki Sensitive Cleansing Bar Review
I adore almond butter! Have you ever tried cashew butter? It’s even better!
Cindy Ingalls recently posted…Nectar Bath Treats New Tropical Summer Paradise Collection!
Sounds great since there’s no added sugar. I’m very salt sensitive so I’d probably use half the amount of salt
MarciaF recently posted…Cleansing the Baebody Way
I love homemade almond butter!
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