“Mom, I don’t want peanut butter because I want to keep my friend safe.” This is why we give our food processor some serious workouts. There is a severe peanut allergy in my son’s classroom so we have been making almond and sunflower seed butters this school year.
We were recently browsing the nut butter section and saw Justin’s Maple Almond Butter. Holy Yum. I decided to whip up a batch of my own almond butter and drizzle in some pure maple syrup. You’ll love the results.
Make sure you let the kids watch the transformation of a whole almond into spreadable yum. There’s Little A, otherwise known as the Pigtail Piranha. She loves pushing the buttons on the food processor.
Start with three cups of raw almonds. Roast them in a 350 degree oven for about 10-15 minutes. You’ll know when to take them out because they will darken a bit and smell heavenly.
At this point you can let them cool or put them in your food processor. I’ve been successful making almond butter both ways.
Process the almonds on high for about 3 minutes. Middle E really dislikes the noise from this process. But I remind him that he loves the product. (Aren’t you impressed with the life lessons kids learn in the kitchen at my house?)
Process for another
million five minutes until it looks like this. Scrape down the sides and process more.
You’re nearly there my friend. Drizzle in about two tablespoons of pure maple syrup and toss in a pinch of salt. Process again for another few minutes.
Now do a little dance because you’re nearly finished. Taste and see if you want a bit more sweet. Add another tablespoon of maple syrup and blend again until it looks shiny and smooth. It makes about two cups of almond butter.Serve with apples, on sandwiches, or make a dip! (Don’t panic, the dip recipe is going up tomorrow.)
Even the Hunky Husband loved these pinwheels.
- 3 Cups Plain Roasted or Raw Almonds
- 2-4 Tablespoons Pure Maple Syrup
- Pinch of salt
- If your almonds are already roasted, you can skip ahead. Lucky you. If you have raw almonds, don't panic, just turn on your oven to 350 degrees. Place your raw almonds on a baking sheet and cook for about 10-15 minutes. Take them out of the oven when they have browned a bit and smell nutty. I've made nut butter with both hot and cold nuts with the same results. So don't worry about letting them cool.
- Dump your roasted almonds in the bowl of a food processor. Process on high for three to five minutes at a time, scraping the sides. After it starts looking less granular and more smooth, add in two tablespoons of pure maple syrup and a pinch of salt. Process again until it's smooth. Scrape into a container and keep in the fridge to keep the oil from separating. Serve with apple slices, bananas, sandwiches, or alone with a dainty spoon.