📝 About This Recipe
Elevate your morning toast with this luxurious, artisanal spread that far surpasses any store-bought jar. By slow-roasting premium California almonds until they are deeply golden, we unlock a complex, smoky sweetness that forms the backbone of this silky butter. A touch of wildflower honey and a whisper of flaky sea salt create a perfect flavor balance, making this a nutritious yet indulgent staple for your pantry.
🥗 Ingredients
The Base
- 3 cups Raw Whole Almonds (unpeeled for better fiber and color)
Flavor Enhancers
- 1/2 teaspoon Flaky Sea Salt (Maldon or Fleur de Sel preferred)
- 1 tablespoon Wildflower Honey (optional, for a hint of floral sweetness)
- 1/4 teaspoon Pure Vanilla Extract (adds aromatic depth)
- 1/8 teaspoon Ground Cinnamon (adds a subtle warmth)
Texture Adjustment
- 1-2 teaspoons Neutral Oil (only if needed; use grapeseed or light avocado oil)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Line a large, rimmed baking sheet with parchment paper to ensure even heating and easy cleanup.
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2
Spread the raw almonds in a single layer on the prepared baking sheet. Ensure they aren't crowded so they toast evenly rather than steaming.
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3
Roast the almonds for 12-15 minutes. At the halfway mark, shake the pan or stir the nuts. You are looking for a fragrant aroma and a slightly darkened skin.
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4
Remove the almonds from the oven and let them cool for about 10 minutes. They should be warm to the touch, but not hot; warm almonds release their oils more easily than cold ones.
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5
Transfer the warm almonds into a high-speed blender or a heavy-duty food processor fitted with the 'S' blade.
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6
Process on low speed for 2 minutes. The almonds will first turn into a coarse meal, then a fine flour-like consistency.
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7
Stop the processor and scrape down the sides with a rubber spatula. This ensures every bit of almond is incorporated into the final emulsion.
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8
Process for another 3-5 minutes. You will see the mixture transition from a dry ball into a thick, gritty paste as the natural oils are released.
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9
Continue processing for an additional 2-3 minutes. At this stage, the friction and heat will turn the paste into a smooth, pourable liquid gold.
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10
Add the sea salt, honey, vanilla extract, and cinnamon. Pulse 5-10 times to fully incorporate the flavorings without breaking the emulsion.
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11
Check the consistency. If it feels too stiff (which can happen depending on the dryness of the nuts), add the neutral oil one teaspoon at a time while processing.
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12
Let the almond butter sit in the processor for a few minutes to cool slightly before transferring it to a clean glass jar.
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13
Seal the jar tightly. The butter will thicken significantly as it reaches room temperature.
💡 Chef's Tips
Be patient; the transformation from 'dry powder' to 'creamy butter' can take up to 10 minutes depending on your equipment. Avoid over-roasting the almonds, as burnt nuts will result in a bitter, unpleasant aftertaste. If you prefer 'crunchy' almond butter, chop 1/4 cup of the toasted almonds and stir them in at the very end. Ensure your food processor is completely dry; even a drop of water can cause the nut butter to 'seize' and become grainy. Store in the refrigerator for up to 3 months, though it is best consumed within 3-4 weeks for peak flavor.
🍽️ Serving Suggestions
Drizzle over a warm bowl of steel-cut oatmeal topped with fresh raspberries. Spread generously on toasted sourdough and top with sliced bananas and a dusting of hemp seeds. Use as a dip for crisp Honeycrisp apple slices or celery stalks for a high-protein snack. Whisk into a savory ginger-soy dressing for a unique twist on a cold noodle salad. Serve alongside a glass of cold almond milk or a hot chai latte for a cozy afternoon treat.