30 min
This process is a LOT faster if you warm the almonds in an oven first. I place mine in an oven preheated to 250F for about 10-15 minutes, until they are warm to the touch. This helps their oils release faster in the food processor, and they don’t seem to get any hotter than they would from the friction of the food processor, anyway.
10-15 min
1.5 cups
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.
A few tips about making your own almond butter:
- You can use raw or roasted almonds. Raw almonds take a little longer, and freshly roasted almonds break down into nut butter faster, if added to the food processor while still warm. (You can dry-roast your own almonds for 10-12 minutes at 350F).
- Feel free to add salt or spices, to your own personal taste.
- Don’t use soaked almonds (without thoroughly drying), or add liquid, for longest shelf life. It might be tempting to add something like vanilla extract, but added moisture will reduce the shelf life greatly.
Enjoy!
