To begin with, preheat your oven to 375°F if you are using unroasted almonds. Spread them evenly on a baking sheet. Roasting the almonds enhances their flavor and helps in releasing oils, which result in a creamier butter.
Once the oven is heated, place the baking sheet in the oven and roast the almonds for 8 to 10 minutes. Stir halfway through to ensure even roasting. You'll notice a lovely nutty aroma filling your kitchen.
After roasting, take the almonds out of the oven and let them cool for at least 5 minutes. This cooling step is crucial to avoid overheating the food processor when you blend them.
Next, transfer the cooled almonds into a food processor. Secure the lid tightly, and start processing. Initially, the almonds will break down into a crumbly texture.
Keep processing for about 5 minutes. At this stage, you might think it’s not working. But trust the process, as the heat will start to release the natural oils from the almonds.
Scrape down the sides of the food processor with a spatula to ensure all almonds are blended evenly. Continue processing for another 3 to 5 minutes.
As you blend longer, the almonds will transform into a rough butter. Depending on your preference for texture, you can blend for an additional 3 to 5 minutes until it reaches your desired creaminess.
When you’re happy with the consistency, transfer your almond butter into a mason jar or airtight container. This is where you can admire your handiwork!
Finally, store your homemade almond butter in the fridge for up to 1 month, or keep it in the pantry if you plan to use it quickly.
