My mom got me this awesome cookbook from America’s Test Kitchens – the DIY Cookbook, showing you how to make everything from your own Sriracha to Worcestershire sauce to candied ginger. I will soon be trying the bacon jam recipe, but before that I went for the almond butter, because I had been wanting to try making its sibling, peanut butter.
For something so expensive in the grocery store, the two-ingredient, two-step recipe seemed unbelievable. I guess I just assumed you added oil or sugar or SOMETHING else to get that great spreadable consistency.
On the contrary, all you need is nuts and salt, and the process of grinding the almonds pulls all those rich oils out and blends the pieces into a smooth butter that sticks to the roof of your mouth. I added more salt than the recipe’s 1 teaspoon, because I liked the flakes of sea salt breaking through the rich butter. Bigger salt crystals always hit your tongue after a few chews, so they don’t overpower.
I have tested this recipe once, but feel it will be emerging again around the holidays – it’s a wonderful hostess gift or present, as it stores well and will impress your friends. I have consumed and given enough away that I already wish I had made a double batch.
Almond Butter with Sea Salt
Ingredients (makes 2 c.):
- 4 c. almonds, whole
- sea salt
Heat oven to 375. Spread almonds evenly on baking sheet and roast on middle rack until slightly darkened, 10-12 min. Let cool until just warm, 20 min.
Add almonds to food processor and blend, scraping down sides to help it along, about 7-10 min. total. Puree until the oils release and it becomes the consistency of peanut butter. Add 1 tsp salt and process. Taste for seasonings. Add more salt if you prefer.
I was concerned multiple times that mine was not coming together – you feel like you are grinding and grinding and it’s just a mess of crumbs. So I kept mixing the puree from the bottom to the top to distribute the pieces, and processed until finally, it started to become smooth. And became this:
Transfer to jars with tight lids. The almond butter can be stored in fridge for up to 2 months.
I have been snacking on crisp Gala apples dipped in my almond butter – just how I used to eat peanut butter as a child. It’s wonderful and such a healthy, filling snack for work.
Enjoy, friends! xoxo