Roasted Maple Almond Butter

This year I’ve really embraced the idea of making many of my own pantry staples. From simple sauces, dressing and marinades, to snack items like hummus and nut butters, I’m filling the fridge with easy-to-make basics that are less expensive and healthier than their store-bought counterparts.

The thing I’m most excited about is a roasted maple almond butter that’s been in regular rotation in my fridge this month. The second we run out, I whip up another batch, because I always have the ingredients on hand and it’s literally the easiest, but tastiest thing you might make these days. I found the following recipe online, lured to it by the words ‘roasted’ and ‘maple’ and have been smearing it on toast, warm pitas, sliced bananas and chunks of apples ever since.

I recognize that almonds are not exactly considered a frugal freezer item (yes, freezer—it’s the best place to store nuts to keep them from going rancid), but I buy mine in bulk, lowering the cost considerably. Plus, they’re high in protein, which, when compared to the cost of meat, doesn’t seem so pricey after all. It’s a nutritious snack items to offer the kids, and I gave some to the baby as a way of introducing nuts, because it’s less tacky and slightly thinner than peanut butter, and easier for him to consume.

If you decide to give the recipe a go, be sure to check out the notes included in the ‘Good to Know’ section of the page for best results. Now, are you making anything exciting these days? How do you feel about homemade nut butters? Feel free to share in the comments.

Roasted Maple Almond Butter

Adapted from Edible Perspective

You’ll Need:

2 cups raw almonds
4 Tbsp pure maple syrup
1 tsp ground cinnamon
½ tsp pure vanilla extract
1 Tbsp coconut oil
½ tsp sea salt

Prep and Cook:

Preheat your oven to 300° F and line a large rimmed baking sheet with parchment paper (DO NOT use foil or wax paper).
Spread almonds on the prepared pan in an even layer and toss with the maple syrup to coat well.
Bake for 15-20 minutes, stirring halfway through, until the skins are golden brown. Let cool for 10 minutes.
While almonds are still warm, place in your food processor with the cinnamon, vanilla, coconut oil, and salt.
Turn on and process until you have smooth and creamy nut butter. This can take 10-15 minutes due to the maple syrup. Scrape the sides and bottom frequently to help move it along.
Scrape the almond butter into a jar cool to room temperature before sealing. Keep for about 1 month in a cool pantry or in the fridge for 2-3 months.

Good to Know:

Almond butter will thicken when refrigerated—this is totally normal.
You will need a 12-cup food processor for this recipe. If you have a 7 or 9-cup machine, halve the recipe.
Make sure you process the almonds while they are still warm. If they are cool it will be difficult to break them down due to the maple syrup.
Begin processing almonds by pulsing them until they are completely broken down, and then let the motor run on full speed.