To get started, add the almonds to the bowl of your food processor, fitted with an “S” blade. Snap on the lid, get the food processor running, and let it do all the work!
Depending on the amount of almonds you use, and the size of your food processor, you’ll notice a change start to happen around the 10-15 minute mark.
As the oils are released from the almonds, they’ll start to stick together and form a large mass that moves around the bowl. You’ll also notice that the almond butter is getting rather warm… this is why I don’t recommend spending extra money to use truly raw almonds. They’ll be “cooked” by the time this process is over, anyway!
After about 20 minutes of consistent processing– right about the time when you think you’re never going to wind up with almond butter– magic will happen.
You’ll finally have a grainy-looking almond butter.
Don’t worry, you’re almost there!
After a couple more minutes of processing, your almond butter will become smooth and creamy.