You will need:
- Almonds (raw) 5 cups: You can find almonds at your local grocery store, often in bulk, at a reasonable price.
- Oven: Roast your almonds at 325 degrees for 12-15 minutes.
- Blender: You will need a good blender, one with a wand is preferable.
- Add Ins (optional): Salt, vanilla, cinnamon, chocolate, coconut, etc.
Start by roasting 4 cups of almonds for 12-15 minutes at 325 degrees. I like to have 4 cups roasted and 1 cup raw in my final butter, you can mess around with this ratio and see what you like best. Stir almonds once at 6 minutes. Remove from oven and let cool until almonds are warm.
Blend roasted almonds at medium speed. This is where the wand comes in very handy! Once the almonds resemble cornmeal, add the remaining cup of almonds. Start on low and gradually increase speed to the highest possible.
Picture on the right is a look at the mixture about 30 seconds after adding the raw almonds. You can see where the wand is used to push the mixture down.
Almost done! If you like it a little grainy in texture, you can stop at this point. I like it smooth and creamy! Add anything extra if desired and voila! In this batch, I added 1/4 t salt, 1/4 t vanilla, and 1/4 t cinnamon. This gives the almond butter a very slight hint of vanilla and cinnamon. The almond butter will be hot or very warm at this point, which makes it easier to work with. Now for the finishing touches. Add it to your preferred container and store in the refrigerator to slow the separation. Enjoy!
















