Homemade Almond Butter
2 cups Almonds, either dry roasted and unsalted, or raw unsalted (I used dry roasted today)
1 jar (I've been re-using this same jar for about a month already!)
high power food processor (I swear by my Cuisinart 7 cup food processor-- it's magical)
Simply add almonds to food processor and turn it on. After 4 minutes scrape down sides. Keep blending and leave it alone until it turns into butter. At first you may be skeptical, but leave it alone-- it'll work, the almonds need time to pulverize and extract their oils. At 8 minutes, or before depending on how it looks, you should be left with a deliciously creamy beautiful almond butter. Now, if you want, you can add about 1/4 tsp sea salt and 1 tbs honey and stir with a spatula (don't turn the processor back on otherwise it'll make the texture less creamy, more grainy). Mmmmmmm. Everytime I run out of this stuff I just take my food processor out and blend some more. This jar has seen better days as you can tell, but not better almond butter! If you want to switch things up, try raw almonds-- the flavor is so different but absolutely delicious. It's much milder and probably better for sandwiches. I prefer dry roasted almond butter for slathering on apples.