Wednesday, June 23, 2010

The Best Kind of Butter

As I scraped the bottom of my almond butter jar, I cringed at the thought of forking out $11.00 to replenish it. That was until I remembered the excess amount of almonds that were taking up 3/4 of my freezer --- My mother seems to think that I can go through a Costco sized bag of almonds each month. Yes, they are a great source of calcium but they're no cookie and I'm not about to spread whole almonds on to my toast in the morning. So instead of breaking it to her, I just continue filling up the nooks and crannies in my freezer with them.

Well, mother. They have finally come in to use.

Instead of purchasing yet another jar of almond butter, I decided to make my own.

I started by preheating the oven to 350 degrees and laying out a layer of almonds on a baking sheet.

I then roasted them in the oven until they were lightly toasted and my entire pad had an almond aroma to it.

This took about ten to fifteen minutes --- I may have roasted them a little too long though.

After cooling off the almonds, I threw them in to the food processor. I ground up all of the nuts in one go; it may have been more effective to do a couple of batches.

It took awhile for the almonds to turn in to butter as they went through a few phases --- crumbs to paste to butter.

The butter turned out quite amazing.

You can experiment with this recipe by using basically any kind of nut --- and it's the healthiest form of nut butter as there are no added oils, sugars, salts, or preservatives


  1. That's my girl...Thrifty recipe, Tate. It looks like it actually turned out so yummy!

  2. Good for you! I have a champion juicer and used to make all our peanut butter with it, I didn't know a food processor would do the same. Well done. Remember the Banana "icecream" your mom used to make in the food processor with frozen bananas? Have you tried that lately?