My mention, and therafter photo, of a jar of homemade honey almond butter on my instagram account yesterday had sparked quite a bit of interest. In fact, enough for (at least) one reader / viewer (?) (Aside: so the right coined term ought to be follower, but it sounds too cult-ish, doncha think?) to attempt it immediately, and drop me a mail with queries. I wasn’t planning on sharing a recipe, but since I had taken (bad) shots of the process, here’s for you, NA, and anyone else having a mine-doesn’t-become-creamy problem.
Depending on the strength of your food processor, roasted almonds take around 10 minutes, while raw almonds take around 15 minutes to break down completely into this lovely nutty spread. So don’t say I didn’t warn you. Once the ground almonds have reached the clumpy ball stage, you can heave a sigh of relief, for it won’t be too long before the doughy mixture releases its natural oils, and your food processor won’t sound like he’s choking anymore. Also, unless your blender has an industrial strength or you’ve used it to grind nuts, I wouldn’t recommend using a blender, as the blades are not as sharp as a food processor’s.
The best part about almond butter for me is its versatility. The add-ins are entirely up to you. I was tempted to stir in mini chocolate chips or melted dark chocolate this time round, but a basic sweet-salty spread pleases everyone, and also acts as the perfect base for dips and even smoothies.
Honey Almond Butter
1 cup roasted almonds (I roasted raw almonds)
1⁄2 teaspoon salt
1 tablespoon honey
In a food processor, grind the roasted almonds, scraping it down often.
It will go through different stages of breaking down (refer to 2nd photo above), so be patient and have faith!
Once the mixture has released its natural oils and looks creamy, your almond butter’s ready.
Stir in salt and honey. Add more salty/sweet according to your preference.
Transfer to a small jar, and keep refrigerated.