(Image: http://likelida.com/wp-content/uploads/2018/05/IMG_0886.jpg)You guys know I'm a peanut butter lover forever. I mean whoever thought of milling a nut right into a marvelous spread is a FREAKING genius! I literally slather peanut butter about everything around the corner. I dream of it. I also wake up with peanut butter sandwiches next to my bed. Yeah, don't also ask. Know what else I'm mind over heels deeply in love with? Almond butter! It's ridiculously easy and perfect on muffins, pancakes, and in chickpea blondies After making this vanilla bean honey almond butter, I simply don't know if I can go back to the ordinary PB. Almond butter is normally packed banana bread with only almond flour dietary benefits too; this consists of fiber, protein, and good-for-you fats. I'm uncertain about you, but I sort of want to dive encounter first in to the jar. Anyway if you have hardly ever made homemade almond butter, now is the perfect time to start! There are many simple actions: 1. Roasting the almonds in the range to draw out the nuttiness 2. Processing the almonds within a food processor (sorry, no blenders). 3. Waiting an extended time/wondering whether it's ever likely to become anything (it will!). 4. Adding additional flavors that you would like after the almond butter is creamy. Once your almonds are roasted, you can place them in your food processor and run it. Following a minute or two, the almonds can look like fine sand (pictured above). It's very important to note that you should use a large meals processor with a fairly strong motor since it will be working for a while. I would recommend this food processor chip. After about 10 minutes of running the meals processor, the almonds will release their oils and be clumpy. This might take more time to access this point depending on your food processor chip. But don't get worried, it will happen! Clumpy means delicious things are coming. All good stuff take time. After several even more minutes, the almond butter will smooth out. At this point you can be the judge of how creamy you like your almond butter. I love my almond butter VERY creamy, so I usually continue steadily to operate my food processor before almonds are blended until an almost liquid like regularity. This is also when you'd want to include any extra flavorings. I love vanilla bean, a pinch of ocean salt, and a little bit of honey. However, you could add in chocolate potato chips, cinnamon, vanilla draw out, maple syrup basically anything you can dream up. After that you can place it in a mason jar or in a tubberware and cover; either will work. You don't need to store it in the fridge either. Just provide it an instant stir before you use and it'll end up being perfect. All of the picture below requirements is sliced bananas plus some mini delicious chocolate chips. Oh and most likely a brand new manicure (excuse my toenail polish). BENEFIT FROM THE NUT BUTTER! Prep time: 2 mins Cook time: 30 mins Total time: 32 mins Ingredients 1/8 teaspoon sea salt Preheat oven to 350 levels F. On large baking sheet spread out almonds and roast in oven for 10-12 short minutes until slightly brownish. Be very careful not to burn the nuts. Transfer to your food processor and procedure for 10-15 a few minutes, scraping down the sides as necessary. At this point the almonds should start to clump together. Continue to process unless you reach the required consistency. I always process until my almond butter can be liquid like. If desired add sodium, vanilla bean seed products, and honey and process again for another minute. Transfer to tubberware or mason jar and shop at room temperatures or in fridge. If you store at room temperature, simply give the almond butter a mix before you use it. I cannot believe you're cheating on PB! ðŸ‚ Kidding! I love building my nut butters flavored…with anything from vanilla to bourbon to maple to graham crackers or butterscotch chips. I love your honey/vanilla bean twist. I bet it's so good! Love your recipes, by the way ðŸ‚ Question: Has anyone prepared jars of nut butter to keep on pantry shelves or need to they always be refrigerated. I plan to make several batches as family members gifts.