Creamy Homemade Almond Nut Butter
Learn how to make almond butter from scratch with our step-by-step guide. Discover techniques, tips, and FAQs for creating creamy, homemade almond butter that's both delicious and nutritious.
Servings: 1 jar
Equipment
- baking tray
- 1 food processor
- 1 spatula
- 1 airtight storage jar
Prevent your screen from going dark
Instructions
- Heat the oven to 350F/180C/160 fan.
- Spread the nuts out on a baking tray and cook for around 10 minutes. Keep an eye on them. Move them around on the tray after 5 minutes has passed. Your aim is to roast them slightly to a golden colour not singe them.12 ounces whole almonds
- At the end of this time remove them from the oven. Give them a minute or two to cool a little and add to your food processor.
- Blend on low speed to begin with and then increase the speed. The nuts will go through various stages from nutty rubble to gradually clumping up and then turning into a luxuriously smooth and aromatic almond butter.
- Add the salt and any other flavourings, blend a second or two more to combine and then pour into a sterilised jar. The Almond butter will be a little warm so leave it to cool slightly before adding a tight-fitting lid.1/4 teaspoon salt
- This nut butter will keep in a fridge for upto 4 weeks.
Notes
Nutritional Information is computer generated and is intended as a guideline only.
Did you make this? Mention @thesimplerkitchen or tag #thesimplerkitchen!
Nutrition
Serving: 1jar | Calories: 1970kcal | Carbohydrates: 73g | Protein: 72g | Fat: 170g | Saturated Fat: 13g | Polyunsaturated Fat: 42g | Monounsaturated Fat: 108g | Trans Fat: 0.1g | Sodium: 585mg | Potassium: 2494mg | Fiber: 43g | Sugar: 15g | Vitamin A: 3IU | Calcium: 915mg | Iron: 13mg
