Nuts have never been my thing (not THOSE kind of nuts. Geez, get your mind out of the gutter…lol. Just kidding) Seriously though, I’ve never like any kind of nut besides peanuts. I
enjoy love will eat just about anything you put peanut butter in or on. I don’t know what it is about peanuts and chocolate that just make my mouth water. Peanut butter cups…mmmm. I just don’t understand how anyone can’t like peanut butter. It’s the best thing since sliced bread (and it happens to great on that too!)
So, for me to branch into other kinds of nuts is a rather large feat for me. Last summer was the first time I’d ever enjoyed an almond and it’s flavor. It could have been the fact that is was smothered in cinnamon and sugar and warm and gooey…so I really didn’t taste the almond, but boy did I enjoy it! Then this past February, I changed my eating habits majorly and the diet that I started following to begin this change had almonds as a snack (among many other things) But I knew that I would never be able to enjoy plain, boring almonds. Not happening. I refuse.
It wasn’t long after that, that I went grocery shopping for some healthy food and stumbled upon cocoa roasted almonds. OH MY GOODNESS! These things have changed my life! Not only do I now enjoy almonds (I still don’t enjoy them plain), but they give an extra boost of energy, and they taste like chocolate! Yay!!!! Something healthy that tastes good! I know, I didn’t believe it either.
Now it’s my goal to find healthy alternatives to my favorite treats. Like my Black Bean Brownies.
This time I found a recipe called Zucchini Brownies. I was instantly intrigued, since I love brownies and love zucchini. And what’s better, no flour or sugar! So gluten free and ‘clean’ (for those that may not know what ‘clean’ food is, I may write a post in this in the future) However, this post is not about the brownies…but is it about a very key ingredient IN the brownies. Almond butter. It’s uses a whole cup of it! I checked out prices on almond butter and decided I couldn’t spend $7.00 on a little jar of this stuff and use it ALL in a recipe for brownies.
I’ve been wanting to find a good price on almonds to use for other reasons, bit just haven’t found a great price. Untilast week. Fleet Farm, of all places, had a great deal on them! So I bought a bunch and tried my hand at almond butter.
My first attempt was less than successful. I forgot to roast the almonds first (apparently a key thing in this process) so I got, what I call Almond dust. (good thing I got a good deal on the almonds!)
I had to laugh. I was trying to make some cupcakes and text with a friend while I was doing this….I should know better than to multi-task.
When I figured out my problem and roasted the next batch of almonds and then processed them, it turned out great! And it was so easy! Trust me, if making things DIY scares you, don’t let it.This is something you can do!
2 cups plain almonds
Preheat oven to 350 degrees. Place almonds in a single layer on a jellyroll pan (a cookie sheet with sides). Roast almonds for about 10 minutes or just until fragrant.
Take out of oven and place in a food processor (be careful, the almonds are VERY hot).
Process almonds about 15 minutes or until ‘buttery’.
You will want to scrape the sides of the processor a few times during this time.
When its done processing, scrape into a storage container (I used Pyrex) and let cool a bit before refrigerating.
Use in any recipe or on toast like peanut butter.
One thing I may do next time is add a bit of honey. I thought it was a tad bitter. But that’s just me.
So there you go. Easy DIY Almond Butter! Could it get easier than that?