I love almond butter. It’s truly the best nut butter out there. It far surpasses peanut butter in my list of favorite nut butters to eat. Is it crazy that I can talk about how much I love almond butter? Yes, but it’s that good!
Ever since the first time I bought MaraNatha’s No Stir Almond Butter at Whole Foods to try it I’ve been hooked. I love it a million times more than peanut butter and I could eat a whole jar of it in no time (luckily, I restrain myself from doing so).
Don’t even get me started on Justin’s Classic Almond Butter
or the even more delicious Justin’s Maple Almond Butter.
It’s so amazing. I love Justin’s nut butters especially the maple almond butter in individual squeeze packs. I wish Amazon would ship internationally.
But here in New Zealand almond butter is ridiculously expensive. It costs $8.60 for this tiny jar of organic almond butter (which is the only kind I can find).
Yikes! I’m used to buying something for half the price with twice as much almond butter. (I miss America?) But since it’s not popular here there aren’t many brands and there is no price competition. They can charge that much and people like me who love it will pay. Except I won’t. I can’t.
I can’t afford to shell out that much for almond butter. So I decided to make my own. I’ve been thinking about doing it for a while, and we finally found a place with almonds at a reasonable price. I bought a big bag of almonds for $7 and set out to make my very own almond butter.
Turns out making almond butter is really, really easy.
How To Make Homemade Almond Butter
How do you do it? Well first buy almonds. Try not to eat them all before you use them.
Optional – You can roast your almonds before using them for almond butter or just keep them raw. I chose to go the raw route although in the future will experiment with roasting (and flavors).
Put the almonds in a food processor. Don’t over fill it.
Let the food processor do it’s thing. Whirl, whirl, chop, chop, blend, blend… essentially process.
Step 4 – 20: When the crumbed almonds rise up the sides you should stop the food processor and scrape them down. This happens a lot. It takes many many stops and starts so be prepared to scrape down the sides a lot. I admit I got lazy and gave the food processor a hit or two to knock the crumbs off, which works just as well.
Soon it will stop looking crumby and start looking doughy. Debate making some sort of almond cookie but move on an continue with original goal of making almond butter.
Eventually, after your food processor works it butt off for 20 minutes, almost overheats and smokes just a little bit, it will start getting creamy. This is the point where I added sea salt, but you can add almost anything here to flavor the almond butter.
And since it’s finally creamy after all that hard work it’s time for a test taste.
Pour the almond butter from the food processor into a container.
Let it settle then store it in the fridge for future use on just about everything you can think of… within reason. I like using it on my favorite nut butter and banana french toast combo.
Making almond butter was a lesson in patience. It took a lot longer than I expected, but I knew from previous internet research that it would work. I got a little worried when I thought the food processor was overheating, but it was just the almonds getting hot and in the end it worked out.
The almond butter tasted great. It wasn’t the best I’ve ever had, but I’m sure I can figure out how to make it better. Plus, I love the fact that I can make it and create my own flavors and control the amount of salt in it. Having total control over your food always takes more time and effort but it’s the best way to get what you want and control what you are consuming.
Now I can snack on almond butter without feeling guilty about the price! My $7 almonds purchase will yield about double the amount that’s in the jar from the store and it will be exactly what I want. Win!
**This post contains affiliate links and I will be compensated if you make a purchase after clicking on my links.