Almond Butter

(from clair’s recipe box)

Source: America's Test Kitchen DIY book

Prep time: 10 minutes
Cook time: 20 minutes

Categories: Seasonings and Sauces

Ingredients

  • 4 cups (1.25 lbs) whole almonds, unsalted
  • kosher salt to taste
  • brown sugar to taste

Directions

  1. Preheat oven to 375 degrees F. Spread out almonds in a single layer on sheet pan. Put in oven and toast, turning pan half-way through. For oven-roasted, toast 4-5 minutes, for raw, toast 10-12 minutes. Almonds should be slightly darkened and fragrant – be careful not to burn!

  2. Let almonds cool down until still warm but not wincingly hot to touch – 3-4 minutes for oven-roasted and 20 minutes for raw. Put them into food processor.

  3. Process for 5-7 minutes, scraping sides frequently. As the oil releases, it will go from a grainy, dusty texture to a more paste-y puree.

  4. Add salt and brown sugar to taste and pulse several times.

  5. Store in an airtight container in fridge for up to 2 months.

  6. Makes 2 cups.

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