with a hint of pecan and walnut
This is my new favorite thing to keep in the fridge. Almond butter. It's packed with good stuff like nutritious fats, vitamins, fiber and proteins. I can do nothing but just LOVE this thick, sticky, slightly crunchy nutty butter. As for me, making home made almond butter from scratch instead of buying it in the store is simply the best!
Whipping up the almond butter is an easy task, but if you don't have a really good blender it might take you some time to get the alomnds ground up and eventually into a paste. It took me almost a whole day to get the almond butter just the right consistency that I wanted (also because I had the worst stick blender to work with).
2 cups of almonds
1/2 cup of pecans
1/2 cup of walnuts
1 1/2 teaspoon of vanilla sugar
a couple pinches of sea salt
How to do it:
Start off by toasting the nuts in the oven. It's a good idea to keep an eye on them while they're in the oven, if they are left in too long and roast too much the toasty flavor gets overpowering. After they've cooled down and gotten dry it's time to start grinding them up. I used a blender. Don't do all the nuts at the same time, it can get tough for the blender to mix it all. What's great about making almond butter is that you don't just have to stick to almonds. Dumping in some pecan, walnuts, macadamia or why not sunflower seeds is a prefect way to give the butter a different but subtle dimension in flavor and consistency. I love how this almond butter turned out, with a hint of the pecans and walnuts in the background. Adding vanilla sugar also gives the almond butter a round and cozy flavor that goes perfectly well in combination with the different nuts.