I’m not sure if you’ve heard, but there was a recall on MaraNatha Almond Butter because of instances of Salmonella. We’ve enjoyed their products for quite some time so this is not a dig on them. However, this did make us concerned about the possibility of getting sick even though we’re purchasing top quality “healthy” products from health food stores. This got us to thinking about making more products at home so we have a better chance of knowing where the products come from.
We started doing research and found that there are A LOT of people making their own Almond Milk and Almond Butter. Based on Judy’s business, we figured “Why not us?”. From what we saw, it appeared to be pretty easy to make so… we set out to make our own almond butter. Here’s what we did:
We currently have a Blendtec blender that we use for all of our smoothies and Shakeology shakes. From our online research, we found that we could also use our Blendtec with a Mini Twister Jar to make nut butters. It seemed kinda cool so we went out and bought one to try.
Basically, the way to make almond butter is to use roasted almonds because the roasting process allows for the almond oil to more easily be separated from the almond. You can use raw almonds but it will take longer for the oils to separate which is kind of annoying and I was afraid that I’d burn out the Blendtec motor if I kept doing it this way. If you purchase raw almonds and want to roast them, put the almonds in a flat cooking sheet and bake them at 350 degrees for about 12 minutes (I learned that from doing online research as well).
I’m not sure if I was supposed to do this but I got impatient and took the roasted almonds right out of the oven still piping hot and put them into the Twister Jar. Then I put the Blendtec on Level 7 and ground away moving the twister lid in a counter-clockwise motion. Let me tell you, between the heat caused by the grinding friction of the almonds and the fact that the almonds were already hot from the recent roasting process, the lid and the jar felt like they were smoking they were so hot. After the first 45 second cycle, I let it sit for about 5 minutes before attempting another cycle. The process for making almond butters is that the blender turns the almonds into “almond meal” at first and eventually, the oils separate and the almonds eventually turn into the creamy “buttery” consistency you’re looking for.
The Blendtec video makes it seem that you only have to go through one cycle to make the creamy almond butter. Nope. It took me three cycles before it looked like the above picture. Other reviews on the Blendtec web site confirm my findings (multiple cycles). You’ll notice in the picture that I had almond butter in a jar with more almonds to put through the Blendtec. Because we bought the Mini version, the Blendtec Mini Twister Jar can only handle 1/2 lb at a time (I had roasted 1 lb).
Once I blended the pound of almonds (2 batches) I put the almond butter in a jar and then in the refrigerator so it wouldn’t spoil. I chose not to add salt since it was just going into my Shakeology shake anyway but you can certainly add salt (I recommend sea salt) if you want.
We were really happy with the results and I feel a lot better knowing that our almond butter now consists of almonds and… that’s it! No preservatives or additives. Plus, it was REALLY easy to make and actually kinda fun. Give a try!
PS you can also do peanut butter, cashew butter and all different kinds of butters in the twister jar.
PSS: Check out this awesome very easy recipe for gluten-free peanut butter cookies