Almond Butter

1. Roast the Almonds (Optional for More Flavor): Preheat your oven to 350°F (175°C). Spread the almonds on a baking sheet and roast for 10-12 minutes, stirring halfway through. Let cool slightly.  
2. Blend It Up: Add the almonds to a food processor or high-speed blender. Process for 8-12 minutes, stopping every couple of minutes to scrape down the sides.  
3. Patience is Key: First, the almonds will turn into crumbs. Then, they’ll clump into a dough-like ball. Finally, they’ll transform into smooth, creamy almond butter!  
4. Optional Add-Ins: Add 1-2 tablespoons of oil for extra creaminess. Mix in a pinch of salt for flavor. Sweeten with 1 teaspoon of maple syrup or honey (optional).  
5. Store and Enjoy: Transfer to a clean jar and store in the refrigerator for up to 3 weeks.  

Tips:

• Use roasted almonds for a deeper flavor, or raw almonds for a milder taste.
• Avoid adding liquid sweeteners (like maple syrup) if you want a super smooth consistency.  

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Notes:

The almonds must be completely dry before blending — any moisture will cause the butter to seize. Roasting first is strongly recommended as it releases oils and speeds up the process.

The blending process takes patience. The almonds will go through stages: crumbly, clumping, then finally smooth and creamy. Don’t stop early.

Tips:

Scrape down the sides every minute or so to keep everything moving toward the blades. Let the blender rest for 30 seconds if it gets too hot.

Add a tiny pinch of salt at the end for a noticeably better flavor, even if making unsalted butter.

Storage:

Store in an airtight jar at room temperature for up to 2 weeks, or refrigerate for up to 2 months. The oil may separate — just stir before use.

Swaps:

Almonds can be swapped for roasted peanuts, cashews, or hazelnuts using the same method.