NUTRIBULLET® ALMOND BUTTER
No need to spend a ton on fancy nut butters when you can make your own small-batch versions at home for less.
Provided by Food Network Kitchen
Time 5m
Yield 1 cup
Number Of Ingredients 4
Steps:
- Add the almonds and 1/4 teaspoon salt to a NutriBullet® short cup (18 ounces). Pour over the oil and honey, if using, and attach the extractor blade. Blend until smooth, scraping down sides as needed. Store in an airtight container in the refrigerator for up to 2 weeks.
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- Place your almonds in the oven for 10 minutes. At the ten minute mark, flip them around and revert the tray. Set the timer for another 3-6 minutes, depending on how dark you want the butter. Watch the almonds closely - I can confirm there is such a thing as almond butter that is, er, too dark. Burnt. I've burnt some.
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- Process your almonds, intermittently scraping down the sides, until a super runny butter has formed. Have faith, DON'T add anything at this stage, and just keep on blendin'. I promise you'll get there. NOTE that if you're using a Nutribullet, you should stop and crack the lid open at least a couple of times during the process. You'd be surprised by how hot it can get in there.
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