Roasted Almond Butter
Today I’m giving you another one-ingredient recipe. Yup. Almond butter requires only one single ingredient: almonds. Who knew?
When you first discover how easy it is to make almond butter, you might have one of those “how come I haven’t been doing this all along?” moments like I did. Up until a few years ago, I didn’t know almond butter existed. Now, I almost prefer almond butter to peanut butter.
Almost. Let’s not get out of hand here.
You’re going to be roasting these almonds to bring out their rich, nutty flavor. When they’re done, all you have to do is grab some earplugs and let them whiz around in the food processor for a while. That it. Easy-peasy-lemon-squeezy.
Make sure you don’t roast the almonds too long, or your almond butter might taste like burnt bananas. Or burnt almonds, I guess. The center should look yellowed as in the photo below. Fact: it took me about six months to post this recipe because I kept burning the almonds.
For me, the real test will be what Lahti thinks of the stuff. Peanut butter to her is like a rich chocolate cake to you and me. It leaves her licking and slurping for days. Maybe almond butter will be her new thing.
Print Roasted Almond Butter Author: Katy’s Kitchen Prep time: 15 mins Cook time: 10 mins Total time: 25 mins Yield: 1.5 cups Ingredients
- 3 cups of raw almonds
- Preheat the oven to 350 F. Spread the almonds evenly on a baking sheet.
- Bake the almonds for 10-15 minutes, or until the center of an almond looks yellowed when broken in half.
- Let the almonds cool on the baking sheet for 5 minutes.
- Add the roasted almonds to a food processor and process until smooth, stopping to scrape down the sides as needed.
- Store in a glass jar in the fridge for up to a month.
Notes serve with bananas, apples, drizzled in yogurt, on toast, waffles, etc.