It should be noted that softer nuts, like cashews and macadamia nuts, are easily turned to butter in the Vitamix.
With all of the almond butter recipes I’ve been churning out lately, I figured it would probably be a good idea to try making my own again. Not only is homemade almond butter cheaper than the store-bought stuff, it also gives you greater control over the quality of almonds you’re eating. So, not only will you have the satisfaction of having made your own almond butter, it’ll also be at a fraction of the cost, when compared to the organic jars at the grocery store. Depending on the size of your food processor, you can grind up to 4 cups of almonds at a time. Depending on the amount of almonds you use, and the size of your food processor, you’ll notice a change start to happen around the 10-15 minute mark. As the oils are released from the almonds, they’ll start to stick together and form a large mass that moves around the bowl. After a couple more minutes of processing, your almond butter will become smooth and creamy. You can use the resulting almond butter immediately in one of your favorite recipes, or transfer to a sealed glass container to store in the fridge.
Don’t use soaked almonds (without thoroughly drying), or add liquid, for longest shelf life.
It takes the Vitamix about 15 seconds to turn the entire pound of nuts into a fine crumble – during this period, the motor on my older Vitamix 5000 will labor. I ran out of peanut butter for a recipe and decided to google for a substitute and came across your site. I would say unless you have a very expensive and powerful blender it cannot get the blades moving fast enough to work for this recipe. I hope you don’t mind, but I shared the link on my Instagram, but this method is truly awesome.
I almost spent 9.99 on a small jar of almond butter at whole foods when I thought to google if you could make almond butter with a food processor at home (since I already had a bag of them.) Wow! I have a Premiere wet stone grinder and the butter turned out great and got consumed really really quick. When nuts are roasted, several chemical reactions occur that alter the nuts’ flavour and texture. To roast the nuts, simply place on a baking sheet and stick in a preheated oven (325-350 F) for up to 10 minutes. Whether you're still scrounging for a Mother's Day gift or you're looking for an easy recipe to whip up this afternoon, making your own nut butter is simple and delicious.
If you're looking to deviate from the classic, turning to the less famous cashew is a great option.
When I started making homemade nut butter in my own kitchen, I was surprised at how easy it was.
If you’ve never made nut butter before, you might give up prematurely when you see a grainy blob in your food processor.
Homemade Nut Butter RecipeQuick Glance 15 M 15 M Makes about 1 cup Print Recipe Metric ConversionWant it? Susan BingamanAug 10, 2015I’ve never made my own homemade nut butter because every recipe I find makes the process sound so difficult. Angie Z.Aug 10, 2015The chocolate pecan butter variation was pure joy on my toast this morning.
Melissa MaedgenAug 10, 2015I made the chocolate pecan butter variation of the homemade nut butter, and it had a great flavor. Megan M.Aug 10, 2015The end result was a smooth, thick, lightly spiced nut butter that was delicious.
I initially thought the chai cashew butter would be the most interesting due to its combination of spices.
I’ve been making Nutella (hazelnuts and chocolate) for a long time and love pecans so I tried this.
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Also, I like my nut butters plain, but feel free to experiment with various additions: salt, cocoa, cinnamon, honey, maple syrup, vanilla, etc. The length of this process depends on the amount of nuts used and whether they’re raw or roasted. If you enjoyed this recipe, please remember to share it (pinterest, facebook, twitter, etc.). I tried making it in my Vitamix once, but the powerful motor was almost too powerful for this particular process–> the moment I smelled something burning, I gave up!
I place mine in an oven preheated to 250F for about 10-15 minutes, until they are warm to the touch.
You’ll notice that the ground almonds will start to collect around the edges of the bowl, so be sure to stop and scrape down the sides every few minutes, just to keep everything blending evenly. Raw almonds take a little longer, and freshly roasted almonds break down into nut butter faster, if added to the food processor while still warm.
It might be tempting to add something like vanilla extract, but added moisture will reduce the shelf life greatly.
Just like making your own almond milk, once you try it, you may never want to go back to the store-bought stuff again! I freeze a 1 lb bag of dry roasted, unsalted almonds from Trader Joes to keep the temperature down during preparation. I have all kinds of nuts on hand so when I read how easy it was, I just had to give it a shot.
However you can always just go the age old route of just trying it and seeing what happens. I’ve been thinking about making almond butter for a long time, but today I actually did it! I was wondering would it be possible to add some dried goji berries to the to my next batch for an added flavour or would it ruin the process? And do you usually take the brown skin off the almonds before putting them in the processor?
It was given to me for my birthday this year (thanks Dad!) and I have used it almost every day since – that is, unless you count the few weeks that I was separated from it when I recently moved. It is so simple to make and you have total control over what ingredients you add. Some store-bought peanut butter brands, for example, contain ingredients like salt, oil, sugar, shortening, dextrin, and molasses.
Roasted nuts, on the other hand, are much easier to blend into a paste and have a more spreadable texture.


These can include a breakdown of the fats in the nuts, lipid oxidation, breakdown of the proteins, and reactions called Maillard browning. Roasted nut butters spread more easily because, with heat, the fats begin to degrade, which alters their consistency. Depending on what flavor combinations you enjoy, blending up these protein-packed options is easier than you'd think. And depending on what kind of nut you enjoy noshing on, these recipes for peanut and almond butter will hit the spot. And since this recipe mixes in high-fiber carob, you'll be satisfied and full, ready to start your day. It's really super easy, and my one piece of advice is, when you think it's not working out, just keep going. It's really super easy and my one piece of advice is, when you think it's not working out, just keep going. The amount of chocolate was just right to complement the flavor of the pecans without overwhelming them. I made all 3 recipes—nut butter, chai cashew, and chocolate pecan—and I would definitely make this basic homemade nut butter again, experimenting with additions and using other nuts. Do keep in mind though that if you add anything liquid, it will considerably decrease the shelf life of the nut butter. First, they’ll looked like chopped nuts, then they’ll turn into a flour of sorts, then a thick, clumpy mess. Also, maybe there’s something weird about the almonds you bought, either too fresh or not fresh enough? About 30 seconds of work with the tamper turns the mix into a paste, and another 60 seconds of processing turns it into a beautifully creamy almond butter.
I live with my boyfriend and his family, and am not sure what they have but I’m hoping they have a food processor because I have a good amount of almonds still and this would be super cool to make! Note: I found myself having to stop the food processor often to scrape down the sides, so I moved the whole operation to my stand mixer (paddle attachment).
When my butter was almost perfect, I decided to add a bit of sweetness and drizzled in a bit of raw honey. Worked exactly like your recipe says and I love that it is so clean ( we can see exactly what we are eating and how high quality it is.) Taste great (I added a pinch of sea salt) thank you such much! From start to finish, it took about 25-30 minutes, whereas when I first roast the almonds following your directions, it only takes about 10 minutes. Thanks for your work and recipe; it took 25 minutes to see butter, at 30 minutes it is smooth and creamy.
If you are using hazelnuts, transfer them from the oven into a tea towel and rub them until the skins are removed. Combine these two incredibly delicious ingredients and you'll make a spread worth smiling about.
But if you're looking to spice up the old standby, why not switch to almond butter and mix the two ingredients together?
This sweet spread is a great topper for toast or dip for apples and celery when you're A feeling fancy.
Rich and creamy, sunflower seed butter tastes much earthier than traditional nut butters, yet just as simple to make. Sure, the concept is easy—grind up the nuts, add flavors and spices, and you’re done—however, I found most people I talked to still didn’t believe how easy it was. I chose to do the classic almond butter, and since I like the "roasty toasty" taste, I roasted the nuts for about 10 minutes. There’s a darn good chance I won’t be buying much peanut or almond butter anymore when I’ve got a perfectly good food processor at home. I chose to make classic almond butter and since I like the "roasty toasty" taste, I roasted the nuts for about 10 minutes. The first time I made it, I cut the recipe in half, not knowing whether or not we would want a lot of something that we might not be fond of.
I roasted the nuts in the morning before going to work and made the nut butter in the evening, as I don't like putting hot nuts into my Vitamix. In fact, any nuts will do – making nut butter is a very straightforward process and can be made from whatever nuts you have on hand (or get creative and mix your favourite nuts).
All you do is roast the nuts in the oven at 350°F on a parchment lined cookie sheet for approx. Just when you’re about to give up hope, thinking that you got a “bad” batch of nuts that are butter-proof, the nuts will release their oils and your butter will turn creamy.
Three cups of almonds took me half an hour, but they were raw, and I also let the professor rest a few times in fear of it overheating (people have killed their food processors making nut butter, which is why I recommend roasting your nuts to shorten the process). I have a 14-cup Cuisinart food processor, and the motor got really hot during the 25 minute time period. I started with raw organic almonds, heated them as you suggested, used an old hamilton beach food processor. Luckily some awesome people brought my processor down to Vancouver for me and I was back to blending, slicing, and grating in no time.
This entire process can take 10+ minutes depending on the quality of your food processor and whether or not the nuts are roasted.
You will end up with a smooth nut butter, but sometimes it can take up to 20 minutes or longer, depending on the strength of your machine and your choice of nut.
There were several stages the nuts went through before reaching a creamy, smooth nut butter. The grocery store where we usually shop doesn’t sell many raw nuts, so I went with salted roasted peanuts.
I don't know if making your own butter is truly less expensive than buying it ready-made, but I like the option of chosing how much salt I use and also like how I can make my own varieties by using a different mix of nuts and seeds. You could have it on your morning toast without feeling like you are having dessert for breakfast. The Vitamix does better when there are about 3 cups nuts but I used the 2 cups as specified.
I roasted 2 cups peanuts and then immediately put them in the food processor with the salt, turned it on, and waited. I was curious whether the basic nut butter recipe would work with hazelnuts outside of homemade Nutella. It definitely works as is and is nice in combination with the basic nut butter because it shows you what you could do with it.
A few cans of sardines, some dark chocolate, olive and coconut oils – what else would I put in there?


Its so simple, and easy I am going to have to make patience my thing waiting on the creamy goodness for thirty minutes!
I’m thinking that will not do the trick here since it would be on for quite some time. At about the twenty-five minute mark, I just turned it off and let it sit for about 5 minutes.
As you are processing the nuts, you may feel like they will never turn into butter and may be tempted to add oil, particularly if you are using raw nuts.
Also, some store-bought roasted nuts have added oil or salt, which obviously makes them less healthy.
I have found a powerful food processor to be the most effective machine for making nut butters. Since I bought salted roasted peanuts, I just tossed them right in my 14-cup food processor and let them go.
I used an 11-cup food processor, which worked fine (and it would have also easily processed double the recipe).
I had been concerned that the amount of spices would overwhelm the cashews, but they did not. I transferred immediately to my 4-cup food processor insert and processed the nuts for 11 minutes.
It took about 5 minutes of blending to make the nut butter (I made the cashew chai variation) with a few rests. I will most assuredly make this again with one alteration—I will either use salted nuts or add the salt called for in the recipe.
Not only does roasting the nuts provide a stronger flavor, it will also take considerably less time to turn them into butter. I had questioned for just a split second if my protein bars would be affected by using this versus store bought peanut butter but they are perfect.
Well, I am here to tell you that it went from being crazy smooth and perfectly creamy to an awesome ball of taffy-consistency-candy!
In less than a minute, the racket of the almonds whirling around turned into a constant hum. The 15 minutes processing included stopping the processor to scrape down the sides and bottom of the container. It did require stopping and scraping down the sides of the food processor a few times, but patience will pay off here, as you will eventually get a smooth butter. The butter gets rather hot from the friction of the blades, and I like to let it cool before continuing as I don't like it to "cook.” I make nut butter fairly regularly and do not store it in the fridge. I mistakenly used both roasted salted peanuts and the salt from the recipe—a combination that I shall avoid in the future.
So, when I’m feeling snacky, and I find nothing in the pantry (for some reason, I still feel the need to check, just in case…), I reach for the jar of almond butter in the fridge.
If you’re going for raw, you should know that it’s surprising just how much the food processor heats the nuts while turning them into butter. The end result was creamy and delicious, but I think I will stick to first roasting my almonds for a bit before I add them to the processor. At the 10-minute mark of both batches, the cashew butter had formed a hard ball, and my processor started making a loud dreadful noise.
Initially, I had to scrape down the sides of the processor every 30 seconds until the butter began to form. Since the pecans were warm going into the food processor, the heat melted the chocolate chips quickly when I added them, and they incorporated easily and evenly throughout the nut butter. I grab a spoonful, and voila – a little something something to satisfy a craving or tide me over until dinner. All of the coconut oil I had addded to the recipe was now separated and was easy to drain off.
I am glad I decided to use the raw almonds today, though, it is fun to make things differently sometimes for comparison purposes. Remove the nuts from the oven and immediately dump them in your food processor along with the salt. Kindly contact the publisher listed above for permission before you post it (that's what we did) and rewrite it in your own words. It wasn’t store-bought smooth after 3 minutes, but it had lost that grainy texture that I’m not so keen on.
In less than a minute, the racket of the almond whirling around turned into a constant hum. I was concerned that I was going to burn the motor out, so I pressed down the ball of cashew butter a couple of times, and that seemed to do the trick. Some types of nuts, like almonds, benefit from a little added oil or being blended with an oilier nut. I love pecans and don't mind that their flavor was so distinct, but others might not want to toast them. The resulting consistency was fairly thin, and I was concerned it might be too thin to be spreadable.
A bit of oil glistened on the surface, but that’s nothing a little stir can’t take care of. After resting in the fridge overnight, however, it yielded a fantastic spread with a consistency just slightly thicker than Nutella. I guess I'd treat these nut butters as a basis for adding other flavors (like chocolate, vanilla, honey, etc.). If the nut butter seems really dry, add a small dribble oil to help the gritty nut particles adhere to one another in a paste.)4.
I used an 11-cup food processor, which worked fine and it would have also easily processed double the amount for a larger batch.
So with a bag of peanuts from Trader Joe's for $3.99, I made 16 ounces peanut butter—one regular and one chocolate spread. I don't know if making your own nut butter is truly less expensive than buying it ready-made, but I like the option of choosing how much salt I use and also like how I can make my own varieties by using a different mix of nuts and seeds. The mixture may appear quite liquidy but it will thicken after being refrigerated.Hungry for more?



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