Almond butter

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• Recipes

  07 October 2012

  Recipes commented on this recipe

  I found that mine didn't bind anywhere near as well as the photo. The processor got very hot, despite me keep pushing the dry mixture down into it. I added quite a bit of honey to get it to bind, and ended up adding a little olive oil as a final measure. It is very firm now, but not really spreadable. What did I do wrong? Do you think this would also work for cashew nuts?

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• Rachel T

  08 October 2012

  Rachel T commented on this recipe

  @Recipes - the trick with almond butter is just to keep going. It magically goes all gloopy and thick once you've been grinding it long enough because the almonds eventually release their own oils. It takes a very powerful food processor to not overheat before you get that far!

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• Jenniferocious

  14 October 2012

  Jenniferocious rated and commented on this recipe

  

  I don't think my food processor was powerful enough for this as they didn't bind. I've ended up with more of an almond crumble than a butter. Tastes OK.

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• danielle

  21 October 2012

  danielle rated and commented on this recipe

  

  I have just literally finished making this and it is so good and very easy to make. It is so much better than peanut better bought in a jar. I blended mine for about 12 minutes and then added honey, gave it a good stir then just blended again for about 30 seconds and it looks like the picture. As Rachel T says you just have to keep going with the blending. Will definitely be making again and looking forward to having some later on some soreen.

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• Jodie Rees

  12 March 2013

  Jodie Rees commented on this recipe

  I'm so pleased with my almond butter! I was apprehensive as I only have a handheld blender with a mini food processor attachment - but I managed it! Can't wait to try it spread on malt loaf!

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• waywardlou

  24 April 2013

  waywardlou commented on this recipe

  I'm calorie counting - what's the serving size for the calorie figure given?

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Ingredients

• 300g skin-on almonds
• good drizzle honey
• malt loaf or wholegrain bread, to serve (optional)

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Difficulty and servings

MAKES a 300g jar

Preparation and cooking times

Prep 15 mins

Cook 10 mins

Ingredients

• 300g skin-on almonds
• good drizzle honey
• malt loaf or wholegrain bread, to serve (optional)

PER TBSP

93 kcalories, protein 3g, carbohydrate 1g, fat 8 g, saturated fat 1g, fibre 1g, sugar 1g, salt 0 g

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