I set up my food processor to make another batch of Almond Butter and I figured it’s high time I shared this awesomeness with all of you. Honestly, it’s dead easy. You just have to wait for it. And I know, that can be hard some times, but let me tell you, nut butter is well worth the wait!
First, let’s talk nuts. (yes, I am totally giggling to myself every time I type nut or nuts because I am an immature goober. Be thankful I’m not talking about balls, because I think I would totally loose it.)
Anyway, let’s talk nuts. For this batch, I used raw almonds and some cashews to give it a little but more fatty creaminess. But, you can make this with spanish peanuts, almonds, hazelnuts, cashews, etc. any nut that has a decent amount of oil built in. Raw is best, avoid rowsted/salted/honey roasted etc. I’m not sure walnuts would make a great butter on their own, but added to another butter for flavor? Possibly!
Next, let’s talk roasting. I prefer my nut butter to use roasted nuts, but the recipe would work with raw nuts as well. Raw nuts might actually take less time to process into butter because they will have lost less oil then their roasted nut counterparts. I just like the nutty flavor, if you will, that a roasted nut provides. That said, I do like to roast them myself so I can avoid all of the added salt that usually goes along with the roasting process.
For this batch I used about 3 cups of nuts total. I would say about 1/3 cup of those were cashews. I never really measure. I have just figured out that my food processor can handle a batch of this size. I think if I did a larger batch the poor thing would have a motor attack and would seize up.
I spread the nuts out on a cookie sheet, maybe lined with parchment paper if I have it around. I pop it in the oven at 350 degrees for about 15 minutes, or until I can smell the nutty goodness. If I think of it, I give the pan a little jiggle to help evenly roast them. If you are using a higher oil nut like a cashew, be warned that they will roast/brown a lot faster, so keep a closer eye on them. My cashews are a little more toasty then my almonds, but that’s okay. I’m not going for brown nuts, I’m going for toasted nuts and being able to smell them is key.
Now it’s time to process!
I have a kitchen aid food processor I got as a gift from my mother in law. It’s a work horse. Making nut butters is hard for your food processor because it has to keep processing for a long time. (Please do not hold me responsible of your processor bites it during this process.) I know my kitchen aid can handle it, but I haven’t tried it with any other processor brands.
I will offer this advice, though: If you smell burning or electrics? It’s time to turn it off, step away from the machine, and buy your nut butters. :)
Okay. Let’s get our process on!

Here are our toasty nuts in the food processor! It will be LOUD for a few seconds, so be sure to warn family members and friends. Ready? Turn it on!
**Crunchy Butter Enthusiasts: If you want crunchy nut butter, pulse the processor a few times to get the nuts broken up into a pleasing size, then remove 1/2c-3/4c and set them off to the side**

First your nuts will grind up and they will be almond meal. It’s like a rough version of an almond flour, great for adding into pancakes, cookies, oat meals and granolas to add protein.
Basically, it’s not done yet.
Scrape the sides down or give your processor a shake periodically to help the almonds stay near the blades and process on!

You’ll feel like its getting close now, but it’s not. Keep being diligent about scraping down the sides.

Keep scraping! Keep processing!

At this point you will 1. Want to walk away and let it run alone. DON’T! You need to keep scraping and jiggling the processor to make sure it blends. And 2. You will feel like this will never end and the opposite of what you want to happen is happening.
Blind faith, okay? Keep processing!

Wow! Look at that! A big ball of goo! Your food processor is probably getting hot now and so is the almond ball of goo. Keep scraping and processing. The end is so close, I can taste it!

And just like that the ball of goo gives up, submits, and turns into a wonderful creamy almond butter! At this point, I would add any sea salt to your taste and process a bit more. I added a teaspoon of honey this go around to see if it made a huge difference. The honey did make the almond ball of goo return, but I just processed through it.
**Crunchy Butter Friends: now would be the time to add in those chopped nuts you set aside in the beginning. Just throw them in, pulse a few times to mix, as presto! Crunchy nut butter.**
Now, go forth and experiment! I’m on the lookout for a good price on hazelnuts so I can make myself some unsweetened nutella for my enjoyment! (Mmmmm. Faux-nutella and strawberries with Greek yogurt….mmmmmm)
Anyway, it is yummy stuff! I mix mine into oatmeal in the morning, spread on our bananas and apples in the afternoon for a snack, dip my super dark chocolate into it on occasion, and use it whenever a nut butter is called for in a recipe….like these Skinny Monkey Cookies that Amy sent me the link to! They look delicious and right up my alley! they remind me of some Elephant Poop cookies my coworker makes, but they have bananas and applesauce instead of gobs of sugar. Maybe I’ll add some unsweetened coconut too? Then I will call them Monkey Poop Cookies!
I’m sure Skinny Monkey Cookies sounds a lot more appetizing…but I like Monkey Poop better!
What?
I’m the girl who has been giggling at the word “Nuts” this whole time.




















