Description
This homemade cinnamon almond butter recipe offers a delicious and wholesome alternative to store-bought nut butters. Roasted to perfection and blended to creamy smoothness, it combines the warm spice of cinnamon and a hint of salt for a flavorful spread perfect for toast, smoothies, or baking.
Ingredients
Ingredients
- 4 cups unsalted almonds
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons salt
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for roasting the almonds.
- Roast Almonds: Spread the almonds evenly on a baking sheet in a single layer. Roast for 10-15 minutes until they start to darken slightly and release a nutty aroma. Avoid overcooking to prevent burning. Allow the almonds to cool for about 10 minutes.
- Process Almonds: While the almonds are still warm, transfer them to a food processor. Blend until the almonds first form a paste and then gradually become creamy almond butter. Pause occasionally to scrape down the sides of the processor bowl to ensure even blending.
- Add Cinnamon and Salt: Once creamy, add the cinnamon and salt. Process for a few more seconds just to combine. Taste the almond butter and adjust the cinnamon or salt as preferred.
Notes
- Use unsalted almonds to control the saltiness of the butter.
- Ensure almonds are slightly warm during processing to help release natural oils, resulting in creamier butter.
- Store almond butter in an airtight container in the refrigerator for up to two weeks.
- If the almond butter is too thick, add a teaspoon of neutral oil to achieve desired consistency.
- For a sweeter flavor, consider adding a touch of honey or maple syrup after blending.
