Raw Recipe: Almond Butter
Making nut butters can be a little tricky. I used to think that I had to do them in my Vitamix, which would drive me batty with all the scraping down that was required. Other times, I would have a fail, only because I quit too early. I didn’t realize how much time it takes, and the process that the nuts have to go through. But if you have a little patience, you can make nut butters that are fabulous. You will never want to buy them again! Almond butter is a good one to start with.
I used my Kitchen Aid 12 cup food processor. It is a strong processor. The bottom warms up a little bit but if you are using an older processor, or a processor with a much weaker motor, common sense needs to prevail.
After 2 minutes it will look like this.
After 4 minutes it will look like this.
After 6 minutes it will look like this.
Around 8 minutes, the almond mixture will ball up. Just let it keep going.
At 10 minutes it has begun to redistribute, but it is not done yet. You want to wait until the oils get released.
At 12 minutes the almonds have released their oil and the butter is ready! If you want to add honey or salt, stir it in by hand.
*Chef’s Note: If using soaked, dehydrated (dried) almonds, you may need to add a little oil. This recipe requires the use of completely dry almonds.
Almond Butter
MAKES 1 1/4 CUPS ALMOND BUTTER
- 2 cups Almonds
- 1 tablespoon Raw Honey (optional)
- 1/2 teaspoon Sea Salt (optional)
- Place almonds in food processor. Process for 8-12 minutes. You will need to scrape down the sides in the beginning. If you choose to use the honey and salt, stir in by hand after the butter is made as it will seize the mixture if you try to add it before.
*Chef’s Note: If using soaked, dehydrated (dried) almonds, you may need to add a little oil. This recipe requires the use of completely dry almonds.
Claudia wrote on January 2, 2011
Susan,
I’m not sure which Kitchen Aid model you have, but two of them I just looked up are 700 and 725 watts. Mine isn’t anywhere near as powerful; it’s only 350 watts. Can this be the problem? I assume that putting it into its blender isn’t a good idea, either -at least that’s what I thought I read – but maybe this way it wouldn’t stick to the sides, but get mixed/grinded. I realize that the batch I did won’t work, but I want to think into this one before putting a second batch in – this one would be completely dry as I’ll be using it directly from the package.BTW, I keep my almonds in the freezer for freshness so they would be cold. Do they need to be room temperature? (And who knows, maybe it’s time to upgrade my food processor if this one isn’t strong enough – that, or purchase a nut butter making machine)
Claudia wrote on January 2, 2011
I presoaked my almonds, let them dry out as much as possible and put them into my food processor. Although I had it on high for twenty minutes, if not a touch longer, the almonds never turned into a ball. I noticed that since I kept having to scrape it away from the side every couple of seconds, that probably was the reason it never materialized into anything else. I did add some olive oil in the end to try to help it along, but it didn’t help, either. Any suggestions?
Susan wrote on January 2, 2011
If there is any moisture in your almonds, it will cause a problem. They need to be bone dry. You might try making it without soaking the almonds. Also, if you use soaked, dried almonds, you may need to add a little oil early in the process. The quality of your food processor can also play a part. I have a Kitchen Aid 12 cup and have made this recipe over and over again in it with great success.
Loralyn wrote on December 30, 2010
I found this recipe through a google search. Thank you for the pictures of each change the almonds go through. I’m sure I would have stopped too soon if I hadn’t seen your pictures. I was happy to find a recipe that uses no added oil, too. It seems like everyone else makes almond butter with oil and impatience!
Ruth Altheim wrote on December 29, 2010
your photos making almond butter in a food processor were really helpful. Thank you Susan!
Lisa wrote on December 26, 2010
SO GOOD!! The processor did not lock up but it took forever (close to an hour) to get it mixed. I blame the honey since this was my first time. Also, I tended to let it run a little long which led to heating. Next time I will follow the directions, LOL, and use soaked almonds. Patiently.
Lisa wrote on December 26, 2010
Yah, I TOTALLY did not even see the comment about the honey. But the f/p is going, and I’ll be able to tell you in a little bit how it turned out.
Greg Taddeo wrote on December 24, 2010
Should the texture be like peanut butter? Firmer, softer and oily? Mine did all the steps except 2 minutes after the ball it did start to oil and seemed looser. But when added honey, it seemed to harden up a bit and more like firm butter or cookie dough.
Susan wrote on December 24, 2010
If you add the honey to the almond butter and try to mix it with the food processor, it will seize up. If you want to add honey, that would need to be done by hand after the almond butter is done.
Tara wrote on December 22, 2010
Susan, I read the posts above and see you used a Kitchen Aid FP, but I would like to try it out in my new Vitamix. Any advice about using the Vitamix vice a FP for almond butter? I’ll have some almond oil to add to the mixture and watch the temperature during the process. Thanks for the steps and the great pix!
Jason wrote on December 19, 2010
I tried out your recipe and it works well. Though it took me closer to 20 minutes to get the proper consistency. I think the difference in time may be related to humidity. Calgary is very cold and dry in the winter.
On a side note, I added a little Chia oil to smooth the consistency and add the health benefits of chia.
Susan wrote on December 19, 2010
Even more, it depends on the quality of your food processor. They all work differently.