Almond Nut Butter

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Almond Nut Butter

 

2 cups raw almonds

1 to 2 tablespoon safflower oil, optional

 

Begin by blanching the almonds. In a medium saucepan,

place 4 inches of water, and bring to a boil. Add the

almonds and cook for 1 minute to blanch them. Remove

the saucepan from the heat and set aside for 3 minutes

to cool.

Remove the almonds from the water, squeeze each almond

between your thumb and forefinger to remove their

skins, and set them aside for 5 minutes to dry and

cool.

Place the almonds in a non-stick skillet and cook them

over medium heat for 3 to 4 minutes or until lightly

toasted and fragrant. Remove the skillet from the heat

and allow the almonds to cool.

Transfer the cooled almonds to a blender or food

processor and process for 1 to 2 minutes to finely

grind them to a powder. Scrape down the sides of the

container.

Continue to process the almonds an additional 1 to 2

minutes, adding some safflower oil, as desired, to

form a smooth and creamy paste. Transfer the almond

butter to an airtight container and store in the

refrigerator.

Yields 1 cup.

Note; You can substitute other nuts such as hazelnuts,

cashews, pistachios, or peanuts to make other nut

butters using the same procedure.

 

 

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