Almond Butter

When I made my Chinese Chicken Salad, I had to find a substitute for the peanut butter – the result of a peanut allergy.  The substitution was hardly a problem; Whole Foods carried freshly ground cashew butter and almond butter in its bulk section.  After sampling each, I decided to go with the almond butter.  The rest of the recipe went according to plan.

After sampling the chicken salad, Caitlin suggested that I should make my own almond butter.  I was skeptical.  Just a few weeks earlier, I had made Almond-Stuffed Baked Apples, and after several seconds of grinding almonds, no such butter had appeared.

But sure enough, you can make almond butter with nothing more than a few almonds and a food processor.  You just have to be sufficiently patient.  It takes takes minutes, not seconds for the almonds to become smooth.  Believe me though: the wait is well deserved!  Add a few extras, and you have a spread that is unbelievably good!

Almond Butter

Recipe from Caitlin

PREP TIME: 5 minutes
COOK TIME: 10 minutes
YIELD: 1 cup Almond Butter

WHAT TO GRAB:
1 cup almonds
1 tablespoon brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon Kosher salt

HOW YOU DO IT:

1.  Preheat the oven to 350 degrees.  Spread the almonds evenly on a baking sheet.  Cook the almonds for 10 to 15 minutes, or until well toasted.

2.  Allow the almonds to cool slightly.  Grind the almonds in a food processor for 5 to 7 minutes, or until the almonds have reached a smooth butter consistency.  It takes 5 continuous minutes of grinding for the almonds to become smooth, so be patient!  (The ground almonds may ball up after a few minutes – you can ignore this and just keep grinding).

3.  Add the salt, brown sugar, cinnamon, and nutmeg.  Serve on toast, with sliced apples, or as part of an ABB&M Sandwich.