VIBES: Sampha “Plastic 100ºC”
- 3 cups raw almonds*
- 1/4 tsp kosher salt
- 2 Tbsp honey
Preheat oven to 350
Spread the almonds evenly across a large rimmed baking sheet. Bake for 10 minutes then toss, bake for another 10 minutes and let cool completely.
*I used a mix of raw almonds and slivered because that was what I had on hand, you can use a combination of any nuts, but make sure they are raw/unsalted.
Transfer the almonds to a high-speed blender or food processor. If using a Vitamix, select variable 1, then increase to variable 10, tamping down vigorously. Blend until creamy, pause to scrape down the sides as needed. The almonds will go from sandy clumps, to a mud like mixture – keep tamping and scraping the sides to move the mixture around. Be patient and eventually it will turn creamy. If the mixture gets too hot, pause until it cools down. A food processor will work for blending as well see source recipe for instructions below.
Add honey and salt, and continue to mix. I had to pause for about 30 minutes after the adding the honey as the mixture went from creamy back to clumpy. When I resumed, the mixture eventually turned to a creamy consistency again. OPTIONAL: You can add maple syrup, cinnamon or vanilla.
Store in an airtight container or mason jar in the fridge. Almond Butter can be frozen too. Should keep in the fridge for about 2 weeks.
Recipe sourced from here.