Some people are allergic to peanuts, and sometimes you just want a change from traditional peanut butter. Almond butter is delicious and heart-healthy, but it’s also very expensive, usually about triple the price of peanut butter. Since I’m a very frugal person, I started making my own almond butter. It’s surprisingly easy, much cheaper than store bought, and is delicious.
Homemade almond butter can be made from raw almonds, but roasting the nuts right before you make the butter gives it a wonderful flavor. To roast the nuts, take one cup of almonds and spread them on a baking sheet. Bake at 300 degrees for about 15 to 20 minutes, stirring halfway through so they roast evenly.
This recipe makes about 3/4 cup.
*1 cup roasted almonds
*1 teaspoon table salt or sea salt
*1 tablespoon canola oil (any oil will do, but canola is supposed to be healthier.)
Directions:
Combine the almonds and salt in a food processor and blend until the nuts are finely ground. Add the oil and continue blending until the almond butter is as smooth as you like it. I like mine very smooth. You can add more oil if necessary. Put in a container with a tight fitting lid (I use an old peanut butter jar) and keep in the refrigerator.
For those who are watching their fat intake, you can add a tablespoon or more of water in place of the oil. I’ll be honest though, it just doesn’t taste the same. If you’re using a healthy oil you shouldn’t feel too badly about the added calories.
You can substitute Brazil nuts, cashews, hazelnuts or macadamia nuts for the almonds, or combine two or more of these nuts. Pistachio butter is good too, but has a green color that some people don’t like.
If you like your almond butter with a bit of sweetness, add honey (or your favorite sweetener) to taste. I usually add about 1/4 cup of honey while the almonds are being blended in the food processor.
Enjoy your almond butter everywhere you normally would use peanut butter. It’s also very good in cookies. Almonds are superior to peanuts in their health-promoting qualities so give this recipe a try. You’ll be hooked, I’m sure.