Homemade Almond Butter
Photography: Johnny Miller
Martha Stewart Living, June 2013
- Prep Time 10 minutes
- Total Time 10 minutes
Yield Makes 1 cup
- 2 cups whole raw almonds, toasted
- 1 teaspoon coarse salt
- Process almonds in a food processor, scraping down sides, until smooth and creamy, 8 to 10 minutes. Season with salt. Almond butter can be stored in refrigerator up to 5 days. Stir before serving.
© 2014 Martha Stewart Living Omnimedia. All rights reserved.