This is actually a first for me on several fronts. It’s the first time I’ve ever eaten Almond Butter and the first time I’ve ever made it myself. But I have to admit this turned out much better than I expected it to be. It’s thick and slightly crunchy with a sweetness and the spiciness of Pumpkin Pie.
In reality, there is no pumpkin in this, it’s just almonds and a few extra ingredients. I took inspiration from this pin, and tweaked it just a bit to fit my tastes.
Pumpkin Spiced Almond Butter
Makes 1 Pint
2 Cups Raw Almonds
3T Maple Syrup
2.5T Canola Oil
2t Pumpkin Pie Spice
Pinch of Salt
Combine the Almonds with 2T Maple Syrup and 1T Molasses. Spread out on a nonstick baking sheet in a single layer. Bake at 300 degrees for 25 minutes, stirring twice.
Add cooled almonds to a food processor or Vitamix and process for about 10 minutes.
Once the almonds had broken down to a powder I split the batch in half and processed the first half. Once it was becoming smooth I started adding spoonfuls of the remaining almond powder. It will fully incorporate but you’ll be left with a slightly crunchier finished product this way.
If you have a larger processer you can process it all in one batch.
After all the almond powder is incorporated, add the remaining 1T Maple Syrup, Pumpkin Pie Spice, and salt. The almond mixture will be crumbly and dry at this point still. Add the lid back onto the processer and turn it on. While running, stream the oil in slowly, use as much or as little as you need to fit your tastes. After a few more minutes the almonds will completely ‘butterize’.
Add to sterilized mason jars and enjoy. Try not to eat it all in one sitting.
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