Homemade Almond Butter
Preheat oven to 350°F. Place 2 cups raw almonds in a shallow baking pan. Bake 9 to 11 minutes or until just starting to toast. Immediately place warm nuts in a food processor (a blender is not recommended). Process about 12 minutes* or until thick and spreadable, scraping sides occasionally. Nuts will look dry and crumbly the first 5 minutes of processing but will come together into nut butter with longer processing. If desired, add salt; process 30 seconds more. Transfer nut butter to an airtight container. Store in the refrigerator up to 1 month. Let refrigerated nut butter stand at room temperature to soften before using. Makes 1 cup.
