Going Nuts: Making My Own Almond Butter

As I was gorging myself on breadless peanut butter and banana sandwiches yesterday morning, I already knew that while this was gluten-free, it was not healthy. Despite or perhaps because of it’s reduced fat peanut butter status, my JIF contains a lot of ingredients besides peanuts, such as the number 2 ingredient corn syrup solids. So I decided to make my first DIY jar of nut butter.

At the start of my Google search, all the recipes I found recommended I first soak the nuts and then go through a drying process. Way too much fuss and way too much time! Then I found the Detoxinista, who listed a simpler process—roast raw almonds for 10-12 minutes in a 325 degree oven and then throw in the food processor. Sold!


If you try this at home, be prepared for the blast of sound as your processor tries to break down the hard shells of a pound of almonds. I seriously stopped and put on headphones, but I am unusually noise sensitive. No one is allowed to watch TV in my house over volume 8. Luckily, it soon died down to a normal processing whir. Get comfortable with this sound, as the process from nut to nut butter is a LONG one. It took me a full 20 minutes of starting and stopping to scrape the sides.

To enhance the flavor, which was a little blasé, I added a tablespoon of coconut butter and a tablespoon of pure maple syrup. The end result was heavenly, especially when it was still warm from the roasting process. I added some dark chocolate chips and grabbed a spoon. Let the dieting begin J


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