Homemade Almond Butter with Honey & Cinnamon
- 2 1/4 cups raw almonds
- 3/4 teaspoon kosher salt
- 1 tablespoon neutral oil (like safflower or grapeseed), plus more if necessary
- 2 tablespoons honey
- 1/2 teaspoon ground cinnamon, plus more to taste
- Preheat oven to 325°F and spread almonds out onto a rimmed baking sheet. Toast for 12 to 15 minutes, or until fragrant. Let almonds cool – it’s okay if they’re still a little warm when you grind them, but you don’t want them to be hot.
- Pour almonds into the bowl of a food processor fitted with the metal blade attachment, and process continuously for 2 minutes. The almonds should look dry and mealy at this point. Add the oil and salt and continue processing for another 6 to 9 minutes, stopping to scrape down the bowl as needed.
- Add the honey and cinnamon, and continue processing for another minute or so. Taste and add more honey, cinnamon, or salt if you’d like. If you prefer your nut butters on the looser side, feel free to add an additional 1 tablespoon of oil, and pulse to combine. Transfer to an airtight container and refrigerate for up to 4 weeks.
- If you have a Vitamix or other commercial blender, you can obviously use it to make your almond butter. I have not tested this recipe in a Vitamix, but I have heard that you may need a little more oil and that the timing will obviously differ (should take a shorter amount of time to process in the Vitamix).
- I find that, depending on the type and age of the almonds (and even the extent to which I toast them), the processing time differs from batch to batch. One day your recipe may take 8 minutes, while another day it may take 12, so just know that variation is normal.
- When I add stir-ins into my nut butter (honey, maple syrup, etc.), it’s common for it to seize up a bit and thicken. If you want a very loose almond butter, simply add a bit more oil if this should happen to you.
California biggest blueberry fan Tawnie travels to Critchley Farms in Kingsburg and whip up a batch of fresh blueberry lemon cookies.