Despite knowing how easy it is to make homemade nut butters I put it off for years. Last Passover I finally gave it a go, and I must concur with everyone who's said it previously—there's absolutely no comparison to the store-bought stuff.
This recipe is for almond butter, but you can use the same process with peanuts, cashews, or pistachios.
Note: Next week's recipe will be an easy, 4-ingredient Passover cookie using this (or store-bought, if you must!) almond butter.
But you don't have to use it only on Passover. It's delicious on toast, crackers, rice cakes, or add a teaspoon to your smoothies for a nutty undertone.
- 2 cups roasted almonds
- 1-2 tbsp. canola oil [NOTE: on Pesach use safflower oil]
- 1-2 tbsp. honey (optional)
- Preheat oven to 350° F (180° C).
- Spread the almonds out on a baking sheet. Sprinkle with salt. Bake for 5-6 minutes (when they smell toasty, they are ready.) NOTE: If using raw almonds, bake for 10-15 minutes.
- Pour the almonds into the bowl of a food processor and run for 5-10 minutes, stopping to scrape down the sides every few minutes. Amount of time will vary, depending on the strength of your food processor.) When the almonds have formed a paste, add the honey (optional) and oil to smooth it out. Salt to taste.
- Store in a glass jar in the refrigerator.
Yields: 1 cup almond butter
I've amended the recipe.
1. Yes, you can definitely use coconut oil instead. Just melt it first.
2. It keeps for at least two week in the fridge.
3. The honey is optional. You can leave it out entirely. I often don't add it.
4. It's delicious with cashews. I've used the roasted ones.
How long does it stay good? Also, does it need to be refrigerated?