How to Make the Best Almond Butter
Silky smooth roasted almond butter made with slow-roasted blanched almonds. Slightly sweet and salty, it's delicious on top of oatmeal, spread on toast or crepes, or used in sauces!
Ingredients
- 2 cup raw blanched almonds (Marcona if possible)
- 3 tbsp maple syrup
- 1 tbsp oil
- 1/4 tsp sea salt
Instructions
- Preheat oven to 240°F (115°C). Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, combine the almonds, maple syrup, oil, and salt. Stir to coat and transfer to the prepared baking sheet. Spread the almonds evenly.
- Roast for 1 hour and 50 minutes, stirring halfway through baking. After almost 2 hours, the almonds should be golden brown. To test if the almonds are evenly roasted, remove one from the oven and let it cool for 2-3 minutes. Break the almond into two pieces, it should snap, and the inside should be golden brown too.
- Let cool the almonds for 10-15 minutes before transferring to a blender. Blend on high speed for 5-8 minutes, scraping down the sides if needed, until very smooth. The longer your blend, the smoother the almond butter.
- Transfer to a clean jar and store at room temperature for a few months.
Nutrition
Serving: 1 tbsp | Calories: 90 kcal | Carbohydrates: 7.7 g | Protein: 6 g | Fat: 15 g | Fiber: 3.1 g | Sugar: 2.8 g
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