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