I’ve seen quite a lot of food images of home-made xx-nut butter – almond butter, macadamia butter, cashew nut butter etc. The recipes of these exotic butter sounded easy to execute too – just keep grinding the nuts in a blender and don’t ever give up before you reach the end of the road. So I thought to myself: why not give it a try, especially since I have a bag of almonds sitting around and doing nothing in the kitchen cabinet?
And then I realised that it wasn’t as easy as it looks after all. Ok, to be fair, all you really need to do is, as instructed, to keep grinding the nuts. And that was exactly what I did. But one needs to keep scraping the sides of the blender to continuously gather the ground nuts together where the blades could reach them. Also, having a mediocre blender at home doesn’t make it better; I was convinced many a times that the blender was going to puff up in smoke at any moment because the motor was getting so hot (ouch!).
I did succeed eventually, so here goes the recipe.
- Dry almond: 300g
- Honey: 1 tbsp
- Salt: 1/2 tsp
- Place almonds into blender. Blend on high speed for 20 to 30 min, intermittently stopping to scrape the sides of the blender or just to let the motor cool down a bit before the next blend. You will see the almonds go from floury to thick to sticky to dense before everything becomes a smooth paste. Stop blending when the processing of the paste gets back to being quick and easy.
- Stir in honey and salt. Spoon into a bottle for storage in fridge.
- You’ll just have to keep going with the blender, and make sure the blender motor does not get too heated up and burn. Be patient – that’s the most important ingredient in this recipe.
- My almond butter could have been a little smoother, if not for the fact that my blender started to heat up rapidly at the last part and I decided to give it a halt.
1 medium-sized bottle