I can’t believe that I’ve never shared this recipe on here until now. Seriously. Of all the nut butters that I keep in my cupboards, this would be the one variety that I can NEVER be without. I’ll even often whip up a new batch before I actually run out.
And that’s especially true now that I’ve discovered just how good this stuff goes with avocado.
For realz! Avocado!
Several times a week, at breakfast, I’ll split an avocado in half, remove the pit and fill the cavity with a tablespoon of creamy, dreamy, delicious Toasted Almond Butter.
I’m now thinking that I need to come up with some kind of a keto recipe using avocado and toasted almond butter, but I just can’t seem to figure it out yet. For the time being, I’m so happy with the simple act of enjoying the two of them together with a fork, I can’t think of any other way that would give me more satisfaction… hopefully it’ll come to me someday!
Until then, I say we should probably get busy making some Almond Butter, that way you will already have it handy when I do come up with that recipe. If you don’t end up eating it all with plain avocado, that is…
Now, just as I do when I make Toasted Almond & Hazelnut Butter, I like to use a blend of toasted and raw nuts with this variety also, because I find it gives the nut butter a milder, sweeter taste as well as a bit of a thicker consistency. For me, the perfect ratio is half toasted almonds and half raw.
Of course, you could use all toasted or even all raw, if you wanted to. Or 75% / 25%… Feel free to play with the ratio until you find one that works well for you.
For the purpose of this post, let’s say we’re going half and half. Obviously, the first thing that we need to do is toast us some nuts.
Preheat your oven to 350F and place 2 cups of almonds in a single layer on a large baking sheet. Place the almonds in the oven and toast them for about 15 minutes, moving the nuts around a few times during the process to make sure they don’t burn and roast evenly.
Allow the almonds to cool until you can safely handle them with your bare hands. While the nuts are cooling, make sure you lend an ear and listen to the nice snap, crackle and pop concerto that the nuts will be playing for you. It’s actually fun to listen to: it kind of reminds me of the Rice Krispies cereal that I used to eat when I was a kid. Only much better!
When the nuts are done playing their tune, transfer them to the bowl of your food processor, add the remaining 2 cups of raw almonds, as well as the salt, ground cinnamon and chopped vanilla beans, if using.
I like to add whole vanilla beans to most of my nut butters. It add so much flavor and you don’t even need to bother scraping the seeds. Just chop it up and throw it in there, it’ll get pulverized anyway! So why waste?
This particular nut butter is one of the easiest to make, in the sense that it comes together fairly quickly, in about 10 to 15 minutes, and you will hardly ever need to scrape the sides.
The picture above was taken about 1 minute into the process. As you can see, the nuts are still very dry at this stage and want to fly all over the place as soon as you take that lid off… perhaps you better pass and just let that motor run… there’s no real need to stop at this point, trust me.
About 1 minute and a half into the process, this is what you should be looking at. See how the nuts are already starting to release their oil and the mass is kind of wanting to turn into butter…
Another 45 seconds in, we’re definitely getting there…
Again, 45 seconds to a minute later… When you get to this point, you can just let the motor run for a good 10 minutes uninterrupted, until your nut butter becomes super smooth and creamy.
This is pretty much the consistency you’re after. The longer you let it run for, the creamier your butter will be. You’ll notice that it’s pretty hot at this point, and fairly liquid too, but that’s normal…
It will return to a firmer, more natural state once it’s had a chance to rest and cool down.
Transfer your Almond Butter to clean air tight glass jars and keep in a cool dry place for up to a few months.
That’s if you can keep it that long…
I know mine never lasts this long… especially not now that it’s made such good friends with another favorite of mine: the avocado.
But seriously, I tend to include almond butter in a lot of recipes, so it usually goes pretty fast. You’d think I’d learn and start making double batches, but I enjoy the process of making nut butter way too much for that.
Nothing makes my day like finding out I’m out of a certain variety of nut butter and need to make a fresh batch.
I know… I’m weird! What can I say?
- Preheat your oven to 350F
- Place 2 cups of almonds in a single layer on a large baking sheet
- Place the almonds in the oven and toast them for 15 minutes, moving the nuts around a few times during the process.
- Allow the almonds to cool until they can be safely handled with your bare hands, then transfer them to the bowl of your food processor; add the remaining 2 cups of almonds, as well as the salt, ground cinnamon and chopped vanilla beans (if using).
- Process for a total of about 10-15 minutes, stopping to scrape the sides from time to time, until the butter becomes very smooth and creamy and almost liquid in consistency. It will return to a firmer, more natural state once it's had a chance to rest and cool down.
- Transfer to clean air tight glass jars and keep in a cool dry place for up to a few months.