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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

 

Recipes

Raw-Almond Butter

Regular-Almond Butter

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