Ingredients Jump to Instructions ↓

  1. 2 cups 186g / 6.6oz Raw almonds

  2. 1 tablespoon 15ml Safflower oil - (to 2) - optional

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Begin by blanching the almonds. In a medium saucepan, place 4 inches of water, and bring to a boil. Add the almonds and cook for 1 minute to blanch them. Remove the saucepan from the heat and set aside for 3 minutes to cool. Remove the almonds from the water, squeeze each almond between your thumb and forefinger to remove their skins, and set them aside for 5 minutes to dry and cool. Place the almonds in a non-stick skillet and cook them over medium heat for 3 to 4 minutes or until lightly toasted and fragrant. Remove the skillet from the heat and allow the almonds to cool. Transfer the cooled almonds to a blender or food processor and process for 1 to 2 minutes to finely grind them to a powder. Scrape down the sides of the container. Continue to process the almonds an additional 1 to 2 minutes, adding some safflower oil, as desired, to form a smooth and creamy paste. Transfer the almond butter to an airtight container and store in the refrigerator.


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