Almonds – 2 cups (raw, unsalted) Sugar in the Raw Turbinado Brown Sugar – 2 tbsp Canola Oil – 1 tbsp salt – just a small pinch
DIRECTIONS (THE ENTIRE PROCESS WILL TAKE BETWEEN 13 TO 15 MINUTES):1. Using a food processor, start with 2 cups of raw almonds. 2. Blend for a few minutes. 3. Keep checking in between to scrape down the sides. 4. Eventually the consistency of the butter will be as follows…5. Blend some more.6. Around the 11th or 12th minute, you should have a dough shaped look of almond butter.7. Stay close… blend for another 30 seconds to a minute and eventually you’ll have just the right consistency around the 13th minute, smooth and creamy… just like that.8. Add brown sugar, oil, and just a small pinch of salt.9. Now PULSE about 5 to 10 times, BE CAREFUL DURING THIS STEP BECAUSE IF YOU PULSE TOO LONG THE CONSISTENCY OF THE ALMOND BUTTER WILL GO FROM THIS (left image – smooth and creamy) TO THIS (right image – a little chunky)… 11. Add the almond butter to a jar. Store in a cool area, stays good for about 2 weeks.
