Maple Roasted Almond Butter

maple roasted almond butter

Max is my good little eater. He’ll eat basically anything and everything under the sun. But for some strange reason he doesn’t like peanut butter. He always loves helping me make scrambled eggs and toast in the morning but he’s always adamant that his toast have only “just honey”, nothing else to adulterate it.

But, to my excitement he loved this almond butter. We were eating it by the spoonful right after I churned it up in the food processor. I’ve never been a big fan of almond butter myself, but this stuff has turned me into a convert. Not to the store-bought stuff though, because it simply can’t compare to homemade.

The biggest plus for me in making it homemade, besides that it’s far more flavourful, is that it’s sweetened with maple syrup instead of sugar. I feel far better about eating hoards of it knowing that it’s so much better for you. I used canola oil  in this recipe because it’s what I had on hand, but I’m planning to buy the walnut oil called for because I’m sure it adds that much more of a nutty flavour. But, if you don’t have it on hand then canola oil is a fine substitute.

Maple Roasted Almond Butter
Makes: approximately 1.5 cups
  • 2 cups raw almonds
  • 2 tablespoons maple syrup
  • ¼ teaspoon salt
  • 2 tablespoons walnut oil (or canola oil)
  1. Place almonds on a parchment lined baking sheet. Drizzle with maple syrup; toss to coat. Bake at 325ºF for 20 minutes, until nuts are browned and syrup has darkened, stirring once halfway through. Allow to cool 10 minutes or until cool enough to handle.
  2. Place almonds in a food processor making sure to include any bits of roasted maple syrup. Pulse to break up the nuts. Add salt and a little drizzle of oil. Process for 30-45 seconds, scrape down, add another drizzle of oil. Repeat the process until the almonds take on a buttery consistency (you may not need all of the oil, or you may need a bit more). Scrape into a jar and store in the fridge for up to one month.

Adapted from Food in Jars.