Remember here where I said I was driving myself crazy that I hadn’t take pictures of almonds. This post is the reason why. I’m over it.
All you need to make almond butter is almonds and a food processor. That’s it. Nothing was every this simple. Unless you choose to use a grinding stone. In that case you need almonds, upper arm strength and a grinding stone. Even then it’s no big deal.
I feel silly listing the ingredients (because there’s only one!), so I’m breaking off from my usual style (show off) and going nuts. When I made this for the first time, it took the food processor 15 minutes to reach almond butter status. The second time it took 5 minutes. I’m assuming this was either due to the quantity I used, or that I stopped the food processor to do the amateur cook version of “are we there yet?”. However long it takes, you’ll eventually get there.
Roughly chop the almonds and throw them into the food processor. I did not use raw almonds because as I just found out, they’re not really raw. Apparently they’re only ever raw 1% of the time. Be a champ and use natural almonds.
Set it to low and let the almonds be ground. You’ll notice that part of the almond meal gets stuck to the sides of the container, like a well. Whenever this happened, I would stop the motor and scrape whatever was sticking to the sides and started it back up. Eventually, the almonds start releasing their oils and form into ball. At this point, it becomes impossible to work the food processor without thinking it’s going to explode. Hence, your almond butter is done.
Here is a photo step-by-step of how the almonds ultimately get cool for school.