Ingredients
3cupsraw almonds
¼tspsalt
¼ground cinnamon,optional
½tspvanilla extract,optional
2tbspmaple syrup,or honey, optional
Preparation
Preheat the oven to 350 degrees F.
Spread the almonds across a large, rimmed baking sheet and toast the almonds for 10 minutes, stirring halfway.
Let the almonds cool until they’re just warm, about 10 minutes.
Transfer the almonds to a high-speed blender or food processor. Blend until creamy, pausing to scrape down the sides as necessary.
The almonds will go from flour-like clumps to a ball against the side of the food processor; keep scraping down the sides and breaking up the ball. Finally, it will turn lusciously creamy.
If the mixture gets too hot along the way, stop and let it cool for a few minutes.
Once the almond butter is very smooth and creamy, blend in any add-ons of choice until evenly dispersed. If adding maple syrup, let the mixture cool, and then blend a few additional minutes, to make it creamy again.
Let the almond butter cool to room temperature, then transfer the mixture to a mason jar and screw on the lid. Store in the refrigerator for up to 2 weeks, or until you see or smell any signs of spoilage.
