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How to make Almond Butter (Recipe)?
Almond butter can be made from raw or toasted almonds with different types of consistencies
Almonds are a good source of proteins, and have the highest amount of dietary Vitamin E. This makes almond butter very important to vegetarians. For proteins, 2 Tablespoons of Almond butter would be same as 1 ounce of lean meat.
Almond butter making involves basic seven steps
Step 1 Choose good quality almonds
Buy Almonds in shell, or already shelled almond kernels. Good quality kernels are long and sweet. Preferably, the kernels should not be more than one year old.
Step 2 Blanch kernels
This is an optional step. The skin on the kernels hinders in making smooth almond butter. The skin may also add a bitter taste. You can either blanch whole-kernels at home, or buy 'blanched-whole-kernels'. Do not use pre-sliced blanched almonds, they have reduced flavor and oil, may even be rancid. If you decide to blanch almonds at home, make sure they are bone-dry before proceeding to next step.
Step 3 Roast Almonds
This is an optional step. Raw almonds are preferred by some nutritionist. Roasted almonds add nutty flavor. You can easily roast almonds in an oven. If you roast almonds, let them cool off to barely warm before grinding. You should try to grind the almonds same day that they are roasted
Step 4 Grind Nuts with optional salt
You need a heavy duty food processor to make decent butter. Most of the blenders are inadequate and light food processors will just burn up. You may be operating the food processor continuously at high speed for 10 to 12 minutes.
As you grind nuts, the shearing and chopping process will generate heat and reduce kernels to small particles. Continued processing will result in releasing almond oil.
- To make butter, do not grind cold kernels. Ideally, the kernels should be slightly warm (110º F)
- If you plan to add salt, add salt to kernels as they are being ground for optimum effect
Step 5 External Oil
After the kernels have been processed to clumps, break the clumps with spatula. With continued processing, almond will release oil. For smoother butter, you may add external oil. External oil may be: virgin coconut-oil, sweet almond oil, olive oil, canola oil, or any other plant oil. For optimum results, warm-up the oil in microwave to about 110º F before adding. Continue processing till you have very smooth butter.
Step 6 Sweetener
This is optional step. Sweetener should be added only after the grinding process has already given you the desired consistency. After adding sweetener, continue processing till sweeteners are blended to a desired consistency.
You may add any type of sweeteners: Table-sugar, Brown sugar, Honey, Jaggery.
Table-sugar
Brown Sugar
Honey
Jagger
You may give special character to your almond butter by adding:
Chavanprash (Amla)
Gulkand (Rose)
Pieces of Dark-chocolate
Step 7 Storing
Almond butter from two cups of almond kernels will fill up one standard 10 oz jar. The Almond butter can be kept at room temperature for about 30 days. For longer time, store it in refrigerator to prevent almond butter to become rancid
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