Homemade Almond Butters

I have a new obsession.  These are AMAZING.

These homemade almond butters were the first things that I made with my food processor that I got for Christmas.

I bought a huge bag of almonds from Sam’s Club and immediately began making these when I got home.

I couldn’t believe how easy they were to make and how delicious they were!  I made a set for me and a set for my mom (that’s why some of them have ribbons on them).

These butters are great spread on crackers, celery, fruit, or sandwiches…anywhere you would use peanut butter.  But, let’s be real, I ate most of mine straight from the jar with a spoon.

They both had very different consistencies, but I loved them both.  In fact, I just polished off the last of the cinnamon raisin variety a little bit ago. The roasted almond butter was more thin and oily while the cinnamon raisin was more thick and grainy.  If I had to pick a favorite, it would be the roasted kind, but that’s only if I HAD to pick!

Roasted Almond Butter

– 2 c whole raw almonds

Preheat oven to 350 degrees.  Place 2 cups of raw almonds in single layer on baking sheet.  Roast in oven for 13-15 minutes or until golden brown and you can smell them.  After cooling, pour into food processor.  Pulse into small chunks. Turn on full speed for 7-10 minutes, checking after 7 for consistency.  Scrape down the sides with a rubber spatula every couple of minutes.  For creamier, oilier butter, keep going to 10 minutes or even a couple more.

Store in jars or plastic container.  Will store out of the refrigerator for 1 week, 3 months in the refrigerator and 6 months in the freezer.

Cinnamon Raisin Almond Butter

2 c raw almonds

– 1/4 c raisins

– 1 t cinnamon

– 1 t vanilla extract

Preheat oven to 350 degrees.  Spread almonds in a single layer and bake for 13-15 minutes.  Cool for 20 minutes or so.

Place roasted almonds in a food processor and process for 10 minutes, occasionally scraping down the sides.

Add remaining ingredients and begin to process again.

Process until smooth, occasionally scraping down the sides, about 3-5 more minutes.

Nutty Popcorn Snack Mix with Candy Corn

This year I am very into the fall season.  I’ve been really looking forward to October so I can start making Halloween and fall themed goodies.  I made this snack mix for Zack’s company picnic.  Everyone seemed to really enjoy it.

It made our house smell like the holidays.  I loved it!

The recipe says to use a candy thermometer, but I don’t have one so I used the water method.  Read how to tell candy is done here: How to Tell When Hard Candy is Done.

Be on the lookout for lots more holiday/fall themed goodies throughout the next few months, because I have lots of recipes 🙂

Nutty Popcorn Snack Mix

– 12 cups popped popcorn

– 5 cups mini pretzel twists

– 2 cups brown sugar, packed

– 1 cup butter

– 1/2 cup dark corn syrup

– 1/2 teaspoon salt

– 1/2 teaspoon soda

– 1 teaspoon vanilla extract

– 1 cup dry roasted peanuts

– 2 cups candy corn

Combine pretzels and popcorn in a large roasting pan; set aside.  Combine brown sugar, butter, corn syrup and salt in a heavy medium saucepan.  Cook over medium heat 12-14 minutes, stirring occasionally until mix comes to a full boil.

Continue cooking and stirring 4-6 minutes until mix reaches soft-ball stage, or 234-243 degrees on a candy thermometer.

Remove from heat; stir in baking soda and vanilla.  Pour over popcorn and pretzels in pan; add peanuts.  Stir until mix is coated well.  Bake at 200 degrees for 20 minutes; stir and add candy corn.

Bake an additional 20 minutes.  Immediately spoon onto wax paper; let cool completely and break into pieces.  Store in an airtight container.

Yay for fall goodies 🙂