This Homemade Crunchy Almond Butter has made me a raving fan of nut butters! A fast and easy homemade nut butter recipe.
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Oh LORD Homemade Crunchy Almond Butter is SO GOOD. I like peanut butter but am definitely not a raving fan of peanuts or peanut butter in general. I’ll eat it, but I have other favorites and do not seek out peanut-butter-anything. But this almond butter is freaking amazing!
I made up these warm, toasted English muffins for the pictures and took a bite with the homemade almond butter and it was HEAVEN. I promptly ate the entire half.
Now if I am eating nut butter of any kind, especially peanut butter, I want the chunky kind. I love getting those little bits of texture and crunch. So I knew I had to do the same thing with a chunky almond butter.
All you need to make this homemade nut butter is blend them in a food processor.
My Homemade Crunchy Almond Butter looks…wrong?
So I must admit the first time I was making almond butter, it just seemed to be going wrong. I was doubting it. It looked so thick and typically thick in a food processor means it is being over processed. So I was fighting urges about trying to fix it.
Just let it run. It takes time to get to a smooth and creamy texture. But it will get there. Walk away if you need to and don’t think about it too much. The oils will keep coming out of the nuts and will turn into a butter.
- Preheat oven to 375F.
- Lay the almonds out on a baking sheet in a single layer.
- Bake the almonds to slightly toast. They will JUST start to darken and you will smell the almonds. Do NOT overcook or burn as it will be bitter (err on the undercooked side). This will take approximately 10-15 minutes.
- Remove the almonds from the oven and let cool slightly on the baking sheet until still warm but you are able to touch them.
- Set 1 cup of the almonds aside. Put the remaining 3 cups of almonds in a food processor. Add 1 1/2 teaspoons salt. Blend.
- Blend, scraping down the sides occasionally, until you reach your desired consistency. Depending on the sharpness of your blade and your preference, this can take anywhere from 10-20 minutes.
- When you reach your desired consistency, add the remaining 1 cup of whole almonds. Process briefly to break them up as much or little as you want to get your crunchy texture.
- Season to taste with additional salt if desired.
- Store in a jar or container (room temperature is fine) for up to 2 months.