Today I’m going to tempt you into making my favorite snack. And then I will be tempted to come to your house to sample it all for you. I LOVE homemade almond butter.
Maybe you are thinking “Making almond butter is crazy speak. Why would I go to the effort of making almond butter when I can buy that goodness everywhere in bulk at Costco and in the bulk section from those instant-gratification grinder machines.” I hear you. I love those machines too, and I buy from them too, but then one day when I had a lot of almonds in the house and no almond butter I decided to trying making my own. Then while it was grinding I thought about how good it would taste with smoked sea salt in it. It was, deliciously, addictively better than any jar I’d ever purchased.
And now every time I return to a jar from Trader Joe’s, Costco, or even the bulk section grinder, I am wishing it was this kind in the jar.
You probably shouldn’t make it and be ruined. If you make it once you risk knowing how simple it is and how terribly wonderful it can be. And how easy it is to add other flavors that you like, say those smoked sea salts, honey, another nut, vanilla, chocolate; it’s dangerous once you start.
But still, you should and you’ll be glad you did. Really, really glad.
Makes 2 cups
3 cups almonds
Big pinch of smoked sea salt
Toast the almonds lightly, mostly don’t burn them. That’s all the cooking you need to do. Now dump the lot into the food processor and turn it on and let it go. If you need to turn it off and scrape down the sides, go ahead. Add in the salt after 5-7 minutes when you check the consistency. If you are afraid it will never get runny and will stay grainy, don’t fret. It will, it just may take a full ten minutes. You can wait. It will happen.
When you finish put it in a jar or lidded container just like the stuff you buy at the store and store at room temperature or the fridge, your preference.
Want to turn it into my favorite toast- proceed.
Almond Butter Fruit Toast
Slice a thick piece of bread- the kind that when you the outside toast lightly it’s still pleasantly chewy inside. This toast is not just about flavor, but the contrast of textures: the crunch and chew of the toast with the creamy almond butter and the succulent sliced fruit.
1 thick slice of lightly toasted bread
1-2 Tablespoons of almond butter
Seasonal fruit, sliced (I like almost everything from strawberries in spring, nectarines in summer, late plums in fall to cold-storage pears in winter and that’s just for starters. I will even eat this with dried fruit and have many times)
Spread the toast with almond butter (and a slather of real butter first if you’re feeling indulgent and not fettered by the 20 ingredients rule.) Now, shingle on the sliced strawberries so you can accommodate as many as the almond butter will hold in place. Drizzle with honey if you like things sweeter. Eat slowly, it’s good.
- This seems obvious, but slap another slice of bread on the top and you’ve got a packable sandwich.
- Want to go all out? A swipe of butter under the almond butter is top shelf.
- Want to get a bit sweeter? Add a slather of jam under the fruit or a drizzle of honey on top.
- The best part of making your own almond butter- you have complete control over the consistency. Like it thick or runny? Just process for less time or more. A
- And now that you know how, you can customize your own blend with any mix in you can think of: chocolate, cinnamon, flax, chia seeds, honey, etc.