It’s kind of hard making almond butter look pretty. I don’t have any fancy containers, cameras or light devices. But, it’s not really about how pretty it looks — it’s about how awesome it tastes. And this is just grand.
One of the reasons I wanted a food processor was just so I could make almond butter. It took me over two months to actually use it for that purpose. First, I accidentally bought cashews so I went ahead and tried cashew butter (good but not like almond!).
Then, I made hummus (hint: add more olive oil!) and finally, I slapped down $8 for a big old bag of almonds to crush into butter. Not just plain old almond butter though — maple cinnamon almond butter, which I found on Oh She Glows.
It’s so painfully easy that you barely need a recipe! I also ended up realizing how easy it is to make those awesome hot nuts you always see sold at mall stands and carnivals. I’m such a sucker for those brown sugar glazed pecans and other delightful flavors.
For these, I simply coated 2 cups of raw almonds with 1/2 cup maple syrup, baked them at 300 for 30 minutes and then processed for about 10 minutes — adding 1 teaspoon of cinnamon, 1/2 teaspoon of salt and 1.5 teaspoons of vanilla in the end. Just remember to check back to scrape the sides when necessary!
Of course I’ll be eating as my favorite breakfast this week: toast with almond butter, banana slices and honey. I also like to toss almond butter in ice cream, smoothies and sometimes, just a spoonful out of the jar