Almond Butter Recipe
With the Twister jar, only seconds are needed to transform whole nuts into smooth and creamy nut butter.
Overview
Total time: 50 S
Servings: 7
Calories: 175
Ingredients
- 1 1/2 cups dry roasted almonds
Nutritional Information
- Serving Size: 2 tbsp.
- Fat: 16g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 0mg
- Carbohydrates: 6g
- Fiber: 3g
- Sugar: 1g
- Protein: 7g
Instructions
- Add almonds to Twister jar, and place lid on jar.
- Hold lid with one hand, and with other hand set on a Medium to Medium-High speed.
- Turn lid counterclockwise during blending. Run for 50 seconds.
- Add salt to taste.
Note: For almond butter using raw almonds, blend 1½ cups of raw almonds and 1-2 tbsp. of almond oil at speed 7 (or a Medium-High speed) until smooth and creamy.
I have the same type of blender (low/med/high) and I tried to make almond butter with roasted almonds, but all of the speeds were too fast. It would immediately push the almonds up the sides and the blade would run free. So I used pulse instead and stopped every few seconds to push the almonds back down. But even doing this the blender overheated many times. In the end I never got a completely smooth almond butter.
Is it bad to push the blender to overtemp many times like that? Is there a better strategy for making almond butter that’s completely smooth without having to add extra oil?
What jar were you using and how many almonds did you put in it?
For the last batch I made I substituted 1/4 cup sunflower seeds for almonds, just to shake up the nutrient content a bit. Very nice! Remember that sun seeds have a pretty distinctive flavor so go gently until you get the flavor blend you like.
Re. blending difficulties: I’ve found that dry (pan) roasting the nuts and letting them cool completely yields better results than raw. And, some batches just seem drier than others, even using the same nut source. If the unit is really working too hard, add a wee bit of coconut oil or oil of your choice.
I hope you called them! They’ll totally replace it.
I have to blend it, put it in the freezer for 30 minutes or so to completely cool, and then I do a second round. It turns out perfectly creamy. If you don’t cool it down, it separates and turns all weird.
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