Foodie Resolution Week #7 of 52: Almond Butter

I opened up our pantry and realized I had a bag of almonds in there that I was just not going to eat. Costco manages to sell things I love that become things I'm so tired of after the 30th serving. The gift that keeps on bloody giving, you know? That's how I felt about this bag of almonds. They're cheap. I think around $10 for about 3 pounds (~9 cups) and cheaper than peanuts! I also like how they're not salted. Because if there's one thing I love, it's definitely salt. And the very last thing I need are salted nuts by the caseload.

So that big bag of almonds that had about 4 cups left? I made almond butter. And it was so. unbelievably. amazing. that. I. may. never. buy. jarred. nut. butters. ever. again.

Expect plenty of photos because it is well deserved. Here's where I get all annoying about my amazing blender aaaaagain. I also went through the Blendtec recipe book and pulled about 10 more recipes that I intend to show up on my resolution blog posts because I'm so stinking obsessed with my blender. I might also add, that this will work with other food processors or blenders, but probably no less than a Ninja. And even then, I would start with about a cup of nuts at a time. You'll have to blend for much longer, but it will work.

Here's how I went through the process:
1. Roast 3 cups of almonds on a cookie sheet at 350 degrees for about 10-12 minutes. {This aids in softening and bringing out natural oils for blending as well... in addition to smelling/tasting amazing and cutting down the need for much added salt}
2. Pour them into the Blendtec.
3. Press UP arrow to 1 for a strong, slow grind to get things started. Lasted about 45 seconds.
4. Use spatula to get all the almond pieces back down because it gets a little excited.
5. Press UP arrow to 5 and let it run its course (about 48 seconds). Do this about 3 times for a total of ~3 minutes. Use spatula as needed.
6. Add a pinch of salt. I'm not kidding... that's all I added. Nuts and a pinch of salt. For 3 cups of almonds!
7. It was ready at this point, but I wanted it so creamy that I could pour it, so I hit the Press UP arrow once more for another 48 seconds, and also to mix in that salt thoroughly. Makes just shy of 2 cups of almond butter.

Once it was done, it was still nice and warm from the oven and grinding. It was so good that we ate a few spoonfuls each. There's no question this will be on my list on a regular basis. And yes, that bread above is my favorite bread recipe that I make about every two weeks now. I freeze half and eat half. It makes an enormous loaf.