I'm Kinda Nutty (pun intended)...Almond Butter!

I'm pretty nutty in the kitchen.  I'm seriously happiest when I'm in the kitchen locked-in to making something that would be much easier to buy...but, not tastier!  Who gives a damn about making their own nut butters?  Me, that's who.  I think it's so fun to make a food we normally buy already processed.  Plus, when you make it on your own the flavor options are limitless!

I was getting all aggravated the other day with natural peanut butter because it's just not salty enough for me (surprise, surprise).  I wanted to make a jazzed up nut butter to my liking...not someone else's.  So, being the completely impulsive cook I am, I jumped in my car headed to Costco this morning to buy a big @ss bag of almonds.  Steven was not thrilled about driving all the way over there (15 min) just for almonds, but they have the best deal!  3 lbs for $9!  And they have many other nuts besides almonds: pecans, macadamias, walnuts, etc.  And, the other cool thing about making your own nut butters is that you can make butters using exotic nuts and unusual combinations.  Almond was on my mind.

I have photographed every step of this process.  Try making your own one day...it's the best!  Here's what you'll need for this recipe:

Almond Butter!

• 1.5 cups raw unroasted almonds
• 1 tsp. neutral oil (like veggie or canola)
• 1/4 - 1/2 tsp. kosher salt  (optional...I guess)
• 2 tsp. granulated sugar or honey (optional)

Step 1:  Buy your raw un-roasted nuts and measure out 1.5 cups

Step 2: Blanch the nuts in boiling water for 1 minute, not a hair longer.  Immediately drain nuts into a colander.   

This process will help to remove the skins.  You can make almond butter with the skins on, but it will have a more bitter taste.

Step 3:  As soon as your drain the nuts, spread onto some paper towels.  Now we peel!

Peeling almonds is actually very simple as long as you blanched them correctly.  You will notice the skins have already shriveled from the nut.  The nut will push through the pointy side of the almond if you squeeze the nut.  Give it a little push with your thumb from the other hand.  Watch out, them are slippery little suckers!  This shouldn't take long at all, and will make a wonderfully smooth butter as a result.

Step 4:  Roasting time!  Roast at 350F on a lightly "Pam" sprayed cookie sheet until lightly golden brown.  Give them a toss every few minutes for even roasting.  Do not burn the nuts!  If you're unsure if their ready, take them out as opposed to chancing burning them.  

The first photo is pre-roasting, and the second photo is post-roasting.  Let them cool completely after roasting!  They will crisp up once cooled.  You can make a nut butter with the unroasted nuts if you wish, but if you want a more traditional peanut butter roasted taste, then roast them.  

Step 4:  Place the cooled nuts in your food processor, and PULSE until a rough meal is formed.

Step 6:  Once you get the nuts as fine as you can simply pulsing them, turn your food processor on, and let it run!  Eventually, the oils from the nuts will release and cause the nut mixture to start to form balls in a cookie dough type texture.  Keep running the food processor.  If you're afraid your food processor will over-heat, you can give it a little break.  At this point, you can add a neutral oil 1 tsp. at a time to help this process along.  You will NOT need more than 1 Tbs. of oil.  Once you reach a creamy consistency, you can add your salt, sugar, honey, cinnamon, etc.

And here's the yield!  Yummy!  I'm so pleased with MY idea of a perfect almond butter!  Store in the fridge.