To make almond butter, place 1 pound, or about 3 cups, of raw almonds in a food processor and pulverize for about 15 minutes or until creamy, stopping every few minutes to scrape down the sides. Then add a sprinkle of kosher salt and oil.
Making almond butter requires a heavy-duty blender or food processor due to the coarseness of the almonds and the time required. Starting with chopped raw almonds may be easier on the blender. Store almond butter in a tightly closed container in the refrigerator for up to two to three weeks.
Some variations of the almond butter recipe include adding ingredients such as honey, sugar, cinnamon or cocoa powder for a sweeter taste. Another option is to add crumbled cookies. An extra tablespoon of coconut or vegetable oil can help make the nut butter creamier. Another option is to roast the almonds for 10 minutes first, then add maple syrup to for a roasted maple syrup flavor.
Almond butter can replace peanut butter in any recipe, such as in desserts and savory peanut sauces. Almond butter works well on toast, English muffins, in cookie recipes, as a French toast or waffle topping, or right out of the jar.