A lot of you guys wanted the recipe for the almond butter I made this morning, so here you go! There's no "real" recipe really, you just dump some almonds in a food processor, and process away...simple as that! The awesome thing about this is that it's the same process to make any kind of nut butter - peanut butter, cashew butter, walnut butter, - even seed butters like sunflower seed butter and pumpkin seed butter!

Almond Butter (filled up about half of the glass jar you see on the last two pictures)

 200 g almonds

 optional: seasonings of different kinds; olive oil, salt, honey, gingerbread spice, etc.

 

If you want a really "nutty" almond taste, I highly recommend roasting the almonds at 175 C (350 F) for about 10-15 minutes first. Roasting helps to release their oils and really brings out their nutty flavor. And your kitchen will smell amazing! You'll know they're done when they're a little darker and the smell fills your kitchen. Let them cool, then throw them into your food processor. Turn it on and let it go for a while. First, it'll chop up the almonds. Then, it'll turn to a fine powder. You'll have to keep stopping to scrape down the sides, then start again. Then, the almonds will finally start to clump up. Keep scraping, then processing, scraping, then processing... Soon enough, it'll start to roll onto itself. Keep going! Then, finally you'll see the oils burst and your ball will be shiny and smooth. But keep going. The consistency will then turn smooth and creamy, and at this point you can taste the butter. If you like it, it's done! Otherwise you can go on and add in some extras for flavor. I added a dash of salt and some honey, and mine turned out PERFECT! Totally smooth, totally spreadable, and just perfect for my taste. Just store it in a glass container and keep it in the fridge where it should last for up to two weeks.