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Almond Butter

 

Making almond butter is one of those simple yet deeply satisfying rituals, not only because once you have made it you will possibly never go back to buying it again, but also because you can choose organic nuts if desired, roast them to your own perfection, and easily mix combinations of nuts together. Macadamias are lovely, as are hazelnuts or peanuts when combined with almonds.

 

As a child I remember my mother always having at least one jar of homemade peanut butter in the pantry, and once I left home a jar or two was often gifted to me when she came to visit. I don’t think I tasted the bought stuff until I was well into my teens, and once I did, I really couldn’t understand the appeal of it, so I have continued the tradition of making my own homemade nut butter. 

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Over the years I have come to enjoy almond butter more than peanut, so this is now what I make as a pantry staple in our house to enjoy on toast, in baking and muesli bars, and in sauces.  

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It is preferable to use a nutribullet when blitzing the nuts as this will create a smooth butter that won't require added oil, but my mother only ever had a traditional blender, and her version used a minimal amount of oil mixed in with a knife to help the butter hold together, and I find this way makes a crunchier but still lovely spread.  

 

Makes 2 cups 

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Ingredients 

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• 2 c organic almonds and/or nuts of your choice  

• 1/2 tsp flaky salt 

• *Optional 2 - 3 tablespoons rice bran oil 

 

Method 

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1. Preheat your oven to 180C and roast the nuts for 8 - 12 minutes, keeping an eye on them and shaking them in the oven tray often so they cook evenly. The roasting time will depend on your oven, and the darker you roast, the more the oil will be released at blending time - but take care not to over roast the nuts or the flavour of the butter could be bitter. 

2. Let the nuts completely cool down. 

3. If you have a nutribullet or similar (this is the preferable option) blitz the nuts until a thick paste is formed.  You may need to scrape down the sides of the container a few times. If you don’t have a nutribullet you can place the cooled nuts into a blender and blitz them as much as your blender will allow.  

4. Place the blitzed nuts into a bowl and add salt to your liking. Start with the minimal amount and keep tasting, only adding more if you need it – it is always easy to add more salt but impossible to take it out if you add too much. If you have created a good paste you won't need to add the oil, but if you want to thin the butter down a little, or if you have used a blender to blitz the nuts, add enough oil until the butter holds together. The easiest way to mix the oil and salt in is to use a butter knife. 

5. Pack into a clean jar and keep in the pantry until required. It will keep indefinitely if stored in a cool dark place. 

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