Cinnamon Almond Butter
It is really easy to make your own almond butter. No need to be paying outrageousprices for a small jar of the healthy nut spread. I’ve taken out the soakingstep, adding a bit of cinnamon and the result is fabulous!
Servings: 24
Calories: 109kcal
Ingredients
- 1 lb. whole natural almonds
- 1 tsp. kosher salt
- 1/8 tsp. ground cinnamon
Instructions
- Preheat oven to 350F.
- Arrange almonds in single layer on baking sheet.
- Bake 15 minutes until lightly toasted; cool completely.
- Reserve 1/4 cup almonds.*
- Process remaining almonds in food processor until a creamy mixture forms, scraping sides and bottom occasionally. This step will take 8-10 minutes. While the nuts are chopping the sound will be loud but you will actually hear when it turns into a creamy almond butter. There will be a definite change in the sound. Be sure to stop the food processor every so often to avoid overheating and to scrape the bottom and sides of the bowl.
- Add kosher salt and cinnamon and puree 1 minute until blended.
- Add reserved 1/4 cup almonds and pulse until small bits are formed, creating a crunchy almond butter.
- Transfer to airtight container. Store in a cool dark place or in the refrigerator.
Notes
Makes 1 1/2 cups nut butter
Swirls of Flavor Recipe Tip
- *Prefer your almond butter to be creamy? Just add all of the almonds to the food processor from the beginning!
Nutrition
Calories: 109kcal | Carbohydrates: 4g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 80mg | Potassium: 133mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg