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Regular-Almond Butter Recipe

Regular-almond butter is smooth and made from blanched dry-roasted (toasted) almonds

Buy almonds in shell, and then shell them; or, buy shelled whole almond kernels. Salt and Jaggery are optional.

Ingredients

1. Whole Almond kernels: 2 Cups

2, Water: 6 cups

3. Sea-Salt: ¼ teaspoon (Optional)
4. Virgin Coconut Oil: 3 Tablespoons

5. Grated Jaggery packed: 1 Tablespoon (Optional)

Method

Blanch

1. Put water in a stock pot. Bring water to a rapid boil. Add almonds. Bring water to a boil. Let it boil for one minute. Shut off heat. Drain out hot water in colander. Run cold water on almonds so they stop cooking and cool enough to handle.

2. The hot water has loosened the brown skin. Remove brown skin. Wash off any skin segments. Pat dry with paper towel. Scatter the kernels in a single tier on a regular cookie sheet.

3. Let the kernel dry in open air over-night

Roast

4. I like to slow-roast almonds. Pre-heat oven to 300º F. Roast kernels for about 20 minutes. Turn-off heat as soon as Almonds start to get roasted. Do not over-roast the kernels. Shut off heat. Let the kernels cool off till they are just warm to touch. Ideally almonds should be near 110º F for optimum grinding.

Alternately, you can quick-roast for 8 minutes in a pre-heated oven at 350º F.

Grinding

5. Choose a heavy duty food processor. Add almonds to the food processor. Sprinkle salt over the kernels. Close cover. Turn food processor at high speed in continuous mode. Operate for about 10 minutes

6. Heat coconut oil to warm near 110º F (About 30 seconds in microwave) and pour it on the mixture. Use spatula to scrape sides of the food processor as necessary. Operate food processor at high speed in continuous mode till the almond butter is smooth paste about 3 minutes

Sweeten and store

7. Sprinkle Jaggery over the mixture. Operate food processor at high speed in continuous mode till jaggery is well blended in about 2 minutes

8. Transfer contents to Jars. Store Jar in the refrigerator. You will need a 10 oz jar.

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