Maple Almond Butter
3-Ingredient, rich, creamy, homemade Maple Almond Butter, made silky smooth with a melanger.
Servings 0
Ingredients
For the candied nuts:
- 341 grams raw or blanched almonds
- 170 grams pure maple syrup
For the spread:
- nuts from above, powdered in a food processor
- pinch kosher salt
Instructions
To candy the almonds:
- Prepare a baking sheet with a silicone mat, or parchment paper and set aside.
- Toss the almonds in a bowl with the maple syrup and allow to rest for about 30 minutes. Strain off excess syrup (keep the syrup) and lay the almonds, single-layer and spread apart, on the prepared pan. Bake at 325ยบ for 10-15 minutes. Start checking for doneness at the 10-minute mark, until they are ready.
- Remove pan from oven and allow nuts to cool completely.
Make the spread:
- Run the cooled nuts through a food processor to make a powder. If using a melanger to refine, go to the next step. If not, continue processing to a smooth paste. You may need to add some of the strained maple syrup, if the mixture gets too clumpy or your processor is struggling.
- Gently warm the rollers and drum of your melanger with a heating gun and start the machine. Add a pinch of salt to the powdered nuts and add to the machine a little at a time. Process for 2-3 hours, then store in an airtight jar once cooled.
Notes
You may skip candying the almonds and bake them plain before processing into the spread. You can then add the maple syrup or other flavouring while processing.