I love your new website - it is so pretty

I make almond (and hazelnut) butter in my 20-yr-old FP. it does start to heat up, but when it does I stop it and let it rest for a minute or two, then I blend again. I keep blending and stopping (and scraping) until it’s ready.

SO WORTH IT!

Hi, This works great! How long will this last in the frig? mmmmm, delicious!
Thank you!
Jim

Can you use something other than honey it is out of my price range.

How about clarified butter?

By running the FP continuously, the almonds are cooked and no longer raw. If the butter is warm or you are seeing steam, it is no longer raw. For maximum benefit, don't rush the process;)

Just finished a batch in my 40 (yep, that's "forty") year old food processor (thanks to my mother-in-law from whom I inherited it). It worked beautifully and only got a bit warm. I did go hang up some clothes in the middle of the process, so that 5 minute rest may have helped cool it down a bit. I don't like sweets in my nut butters, so all I added was the salt and some coarsely chopped almonds so that it's now "chunky style". Thanks for such a good recipe!

I used my Omega juicer to make the butter and it it awsome. Nice touch to put honey in... yummy... très bon!

I'm going to try your raw almond butter recipe in another recipe I found for raw fudge balls. Here's the recipe:

2 cups dates, pitted and soaked

2 cups raw almond butter

1/2 cup raw carob powder

With a food processor, blend the dates to a smooth paste. Add the remaining ingredients and process until smooth. Remove from processor and form into round balls.

Note: These will keep for a long time in the refrigerator.

I made almond butter before in my magic bullet. But that was when it was brand new, now that's it's a few years old I don't know. So I'll make this again in my FP.

Hi, It is pointless to take the time to prepare food when you aren't getting all of the nutrutional value from it that you can! This is the point of soaking or buying raw. Even if you cannot afford the higher priced raw organic foods it STILL is good to soak. Please read Jordan Rubins books (The Maker's Diet) and Sally Fallons (Noursishing Traditions). They both give EXCELLENT informtation on the "whys" of raw and soaked. This will help. Blessings! : >

Do you need to soak the almonds at all first?

Thanks

I made a batch of this delicious stuff (ignoring the not a blender warning) and burnt up a new kitchen-aide blender, 12 speed too. melted the plastic that holds the metal blade and washer. it was new so i took it back and exchanged it for a much higher priced Food Processor same brand. I made some no bake chocolate coconut cookies and used the remaining batch, so i will be making this for the first time in the new FP. Wish me luck! I will be soaking the nuts to soften them though before i begin this time around.

My first batch of almond butter didn't make it! My food processor started smoking like crazy and it tainted the taste. :( But, I used a different processor for the second batch and it's delicious! Just plain almonds and a pinch of Celtic salt. Thanks!

Hello. I tried this with almonds that I had blanched for about 30 seconds and then removed the skin. After processing for about 10 minutes it was still very dry and gritty so I added honey, thinking it would help gain the creamy consistency. I wound up processing for nearly 30 minutes and NEVER got a creamy consistency (even with olive oil, which I added in the last couple minutes). It wound up being gritty, hard, and oily. Do you think it is because I blanched the almonds, or because I added the honey too early, or possibly my very inexpensive Hamilton Beach food processor? I would like to try it again, but I'm afraid of having to throw away another two cups of expensive almonds. Any suggestions would be greatly appreciated.

I believe the honey and salt needs to be stirred into the nut butter with a spoon after it has reached the desired consistency otherwise it will cease up - exactly as Leslie experienced it.

Do you think it is necessary to refrigerate nut butters after processing? And just to get your opinion, would you buy from a nut butter manufacturer who did not soak or rinse the nuts before processing?
Thanks

I am not sure why you need the honey and salt. Mine tastes great with just the almonds.

Thanks! This worked perfectly ;) it turned out better than the $15.99 jars of raw almond butter I was buying from sprouts. I skipped thr salt and honey for this batch but will try it next time ;) thanks for the info about not needing to soak the almonds. I think all that processing breaks them down perfectly! It took a good 15 mins total off and on.

just made a little bit to try it out in a mini Cuisinart food processor. I LOVE it! I never need to buy over priced almond butter again, thank you!

I am looking forward to this recipe and the comments help avoid some potential missteps. I am curious why the recommendation against using the VitaMix and BlendTec? I have both a FP and a Blendtec in my kitchen, but my intuition leads me towards using my Blendtec with its stronger motor. In fact making nut butters is one of the motivators for having it. Thanks.

I love this. I made it last night; I processeded off and on for a little more than an hour. I would blend a little, go wash some dishes. Blend some more, go do a load of laundry, etc. I really did not want to overheat my processor. It is awsome. I made a "reese's peanut butter cup" by combining this and the one-minute fudge - and that is my luch!

Help! I have tried to make raw almond butter several times in my Ninja with no success. I have tried soaking the nuts, I've tried adding water, adding oil, you name it. It will not turn into butter! I had a theory that perhaps I need to buy a food processor and I see now by reading your recommendations that you ARE saying use a FP, not a blender. So I guess my theory is correct?