I don’t like peanut butter. I like peanuts but I don’t like peanut butter. However I love almonds and almond butter. Especially this recipe where the almonds are coated in maple syrup, a little salt and then roasted, cooled and ground. If you own a food processor or powerful blender, this almond butter is for you to make at home. It has a depth of flavour far beyond the bland almond butter you buy at the supermarket. The online version of this recipe, Maple Almond Butter has slightly different proportions of ingredients than in Marisa McClellan’s book, food in jars, which I used. This book is a great resource for homemade jams, marmalade, pickles and other nut butters. And if you know me, you’ll know that I like to try everything at least once…but maple almond butter gets a repeat performance in my home.
Only three ingredients here: raw almonds, maple syrup and a bit of salt. And keep a little walnut oil (I have used olive oil or avocado oil also) around for blending later.
The process is simple. Place the almonds onto a parchment paper covered rimmed cookie sheet, mix with your hands or a spoon to evenly disburse the salt and maple syrup and bake at 325°F for 20 minutes until browned, stirring once during the process for even baking.
After taking out of the oven, let the almonds cool about 15 minutes until slightly warm to the touch. I put the almonds in my blender and pulsed for 30 seconds until broken up. I added one tablespoon of the oil and continued running the blender, taking a break and scraping down the sides until the almonds were processed into a smooth butter.
Using a spatula, scrape the almond butter into a mason jar and store in the fridge. I find it thickens up slightly once it has cooled. The book says it will last about a month in the fridge but it hasn’t lasted that long for me! Delicious spread onto toasted bread. Give it a try.
Homemade Maple Almond Butter
(adapted slightly from Marisa McClellan’s food in jars)
2 cups of raw almonds
2 tablespoons maple syrup
1/2 tsp. sea salt
1-2 tbsp. walnut oil (or any other neutral oil)
- Preheat oven to 325°F. Line a rimmed cookie sheet with parchment paper or a silicone baking mat.
- Spread the almonds onto the sheet. Sprinkle the salt and drizzle the maple syrup over the almonds and toss with a spoon or your hands until the almonds get evenly coated. Roast for 20 minutes, tossing at least once during the cooking process.
- When the almonds have browned, remove the pan from the oven and let cool for at least 10-15 minutes until warm to the touch.
- Pour the almonds into a food processor or heavy duty blender and pulse to begin breaking them up. Add a drizzle of the oil and run the processor 30-45 seconds. Remove the lid and scrape down the sides. Continue with this process/scrape procedure until the almonds have broken down in butter. Add a little more oil if necessary. You may not need all the oil, it just depends on the moisture content of the almonds. It will soon get very smooth.
- Scrape the almond butter into a jar and refrigerate. This should keep about a month.