Almond Butter

Want to know what my very very most favorite food in the whole wide world is?

Peanut butter.

Want to know what food is sweeping in to take it’s place?

Almond butter.

Okay, I’m sorry. We have to stop here. Every time I read over that line about the almond butter “sweeping” in. I imagine a winged jar of almond butter crying out with an angry vengeance as it lifts up a jar of peanut butter into it’s talons, and flying off with it into the mountainous distance.

This is the kind of junk that goes on in my mind all the time. All. The. Time.

Try not to be scared. Why don’t we get back to the almond butter?

This stuff is pretty much amazing. And guess what? You are not going to believe how easy it is to make at home.

First roast up your almonds in the oven. They are going to give your house the most warm and inviting smell only second to maybe coffee. Get ready.

Then so long as you don’t nibble away at too many (this is sometimes a concern for me), all you do is dump them in the food processor with some oil, salt, and honey. Let it whirl and leave it alone for a while. You have to leave the food processor running for about five minutes. Which I agree is an incredibly long period of time when you have a one year old who will understandably start to get a bit cranky with a noise that loud and a three year old who will start to scream, “MOMMY! TURN THAT THING OFF!” But you will power through and ignore them because it is worth it. I actually get mine going in the laundry room and shut the door to help with the noise.

What you will find when it is finally ready is a rich, intensely nutty concoction that quite frankly makes peanut butter seem a little plain.

You can swirl it into oatmeal, slather it on graham crackers and fruit, or if it pleases you, just go in with a spoon. And if you can save just a little bit (yeah right…you are just going to have to make more) I will show you something really fun you can bake up with it on Wednesday.

Almond Butter

2 cups raw almonds

3 1/2 tablespoons canola oil

1 tablespoon honey

1/2 teaspoon salt

Preheat oven to 375.

Place almonds in a single layer on a large cookie sheet and roast for approximately 15 minutes. (I took mine out at 14 minutes. Just check on them when the lovely aroma begins to emanate from the oven and take them out when they are starting to turn a deeper brown.)

Let almonds cool at least 10 minutes.

Place almonds, oil, honey, and salt in a food processor and blend for about five minutes or until it is completely smooth.

The butter may be stored in an airtight container at room temperature for up to a week. If it will take you longer than that to eat it (hahaha), then keep it refrigerated.

….shhhh….do you hear that? (angry caw in the distance)

5 responses »

  1. How dare you speak that way about peanut butter!

  2. Pingback: Cherry Almond Butter Breakfast Cake « A Stool At The Counter

  3. Pingback: Almond Butter Fruit Dip « A Stool At The Counter

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