Sure you can buy almond butter (although that´s not entirely true for everywhere in the world) but it feels great to make your own, and it actually tastes batter than store-bought ones I have tried.
Anyways, given we are currently in Spain, it is a bit harder to find it. They do sell it in some places, but I´d rather make my own now, and I save myself the commute.
This recipe makes for about three small mason jars, but I can assure you it will be gone within days, as it always happens here. Use it on toast, hot cakes, or just eat it straight out of the jar with a spoon.
- 2 C almonds
- 2 tsp vanilla extract
- 2 tsp sugar , or to taste
- 1/2 tsp ground cinnamon
- salt , to taste
Preheat the oven to 375°F (180°C) for 10 minutes.
Place the almonds on a baking sheet making sure they´re not on top of each other, and once the oven is hot, cook them for 8 to 10 minutes or until they turn golden brown, being careful not to burn them.
Then, put them in a processor and mix until a paste forms.
Add in the rest of the ingredients, vanilla, sugar, cinnamon and salt and mix again. Now it´s ready!