I don’t care what the calendar say–Autumn definitely came early this year. The temperature is cold and the leaves are all falling; store shelves are lined with cans of pumpkin pie mix and candy corn; the farmers’ market is back in swing with squashes no one has ever seen before; I’m back to hastily finishing homework and quizzes. Need I say more?
This weekend I was planning on making an almond version of Winnie’s amazing looking walnut butter, but I decided to save it for another time(when I actually have all the ingredients) and went with an Autumn themed one instead. I’m glad I made that decision because the spice from cinnamon and nutmeg paired with sweet cranberries have made cool mornings a little warmer.
I like my almond and peanut butters on the thicker side, so I didn’t blend this for too long. Taking Ashley’s tip, I’d suggest to keep blending up to 12-15 minutes before adding in the second batch of ingredients for a drippier butter.
Autumn Almond Butter
Prep time: 15 minutes
Cook time: 0 minutes
Ingredients(makes about 20oz):
- 1lb almonds, raw or roasted, blanched or unblanched
- 1 1/2 Tablespoons neutral oil(I used coconut oil)
- 1/4 cup cane sugar
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 teaspoon maple extract
- 1/4 cup dried cranberries
- Combine the almonds and oil in a food processor and blend until the almonds form a thick paste(about 5-10 minutes). Scrape down the sides as necessary to make sure all of the almonds get processed.
- Stop the processor and add the sugar, spice, salt, and extract. Continue pulsing until the ingredients have all been mixed evenly.
- Turn off your food processor. Add in the cranberries and fold them in throughout the almond butter. Move to an air-tight container for storing.
If your Autumn involves chocolate(and that’s a pretty good Autumn), add 1/4 cup of white chocolate chips at the end and fold them in along with the cranberries.