A few months back, one of my favorite healthy lifestyle bloggers, Heather, started making her own nut butters to save money. It seemed like a perfectly reasonable idea and she made it seem so simple that I just had to try it. I'd been intrigued by many of the flavored almond butters on the market for months, but it is so expensive that I can only bring myself to buy one jar at a time and must use every last bit before purchasing another, so I hadn't been able to try many of them. Now, it doesn't take me too long to finish a jar since I have a tablespoon or two of the creamy spread nearly every day, but that doesn't change the fact that it is expensive and I can make it at home for less, with endless possibilities of flavor variations.
I made this almond butter in my KitchenAid food processor. At first I dumped the almonds into the smaller of the two processor bowls, with the smaller blades. After 10-12 minutes of whirring I still had finely ground almonds instead of the creamy butter that Heather promised would form after just a few minutes. Frustrated, I dumped all of the ingredients into the larger bowl with the larger blades, and within 2-3 minutes had the creamy consistency I was looking for. So, if you have a larger food processor (mine has a 12-cup capacity but I don't think it would need to be quite that big) it would be very helpful. But you may still get the consistency you're looking for with a smaller processor and additional time.
There are so many wonderful variations to this recipe (can I call it that if there are only three ingredients?) and I would love to hear about any favorites you all have tried. So, please leave a comment if you've made any nut butters of your own!
Cinnamon Vanilla Almond Butter
makes about 8 ounces
- 2 cups whole, unsalted almonds
- 1 tbsp vanilla extract
- 1 tbsp ground cinnamon
- Place almonds in food processor and process until fine.
- Add vanilla extract and cinnamon.
- Process continuously until a creamy butter forms.