When you hear "Maple Roasted" can you just smell the sweet aroma reminiscent of fall and leaves changing color? This post might've just been perfect had I waited for October, but trust me, you guys don't want to have to wait for this! Once I made this and realized just how easy it was to make my own fancy nut butter, I couldn't stop. I've made it several times now, adjusting little things each time, but the original inspiration is from the Oh She Glows cookbook, and I've just adjusted it to my liking--for ease and flavor. Have at it. You'll not only get the delicious end result of a sweet, creamy, earthy nut butter that you'll want to eat straight from the spoon, but you'll also get the delicious smell of fall wafting through your kitchen, bringing kids' school friends, neighbors, and maybe even the honey home from work early...
Maple Roasted Almond Butter
This delicious, DIY nut butter will have you looking for anything you can put add it to--from overnight oats, to toast, fresh fruit or even ice cream!
Makes: 3/4 cups
Prep time:
Cook time:
- 1 cup almonds
- 2 1/2 Tbsp maple syrup
- 1/4 tsp sea salt
- 1/2 tsp cinnamon
- 1/2 Tbsp olive oil
- Preheat oven to 325. Line a baking sheet with parchment paper. Toss almonds in 1 Tbsp maple syrup on the sheet and roast for 13-15 minutes, stirring every 5 minutes. Watch closely so they don't get too dark. When they get really fragrant and darken to a beautiful rusty brown color, take them out. Let them cool for at least 10 minutes.
- Add them to the food processor (a small one will work best, or double the recipe!) with the salt, cinnamon and 1 1/2 Tbsp maple syrup. Turn processor on and scrape down as needed. Stream in the 1/2 Tbsp olive oil while the processor is on. You will likely need to process for 10+ minutes, while scraping down, to get to the buttery consistency. It will look like flour first, and then go through lots of chunky stages, but just when you think it will never turn, KEEP GOING! It does. You may add another 1/2 Tbsp oil if necessary to smooth it out.