One of my all-time favorite nut butters is Naturally Nutty’s Cinnamon Vanilla Almond Butter. It can be hard to find though, so I set out to make my own. I can’t say this is an exact copycat recipe because really nothing compares to the frosting-like taste of Naturally Nutty. I am sure they have spent years perfecting that! But this version uses the same flavor profile to create a truly yummy homemade almond butter. All you need is a good food processor. I am not quite sure which one I have, but I believe it is the Cuisinart 14-cup version. She gets the job done!
Start with 3 cups of raw almonds. I like to toast them to bring out all. the. flavor in the nut butter. To do this, arrange them on a baking sheet and toss with maple syrup, vanilla, cinnamon, and kosher salt.
Can we pause and talk about Mexican vanilla? If regular vanilla extract is like vanilla bean, then this is like marshmallow vanilla. It’s a bit different, but I love it! Feel free to use any kind of vanilla extract you have. And if you are fancy and have vanilla beans or vanilla paste on hand, I would absolutely add some of those to your almond butter at the end!
Bake your almonds at 350 degrees for about 15-20 minutes, stirring a few times throughout. Watch them so they don’t burn but get that nice roasted crunch.
Then we blend! I added about 1.5 tbsp of almond oil to help the almonds along. You can use any neutral oil you’d like. The whole process takes anywhere from 5-10 minutes, depending on your oil and how roasted the almonds are.
After 1-2 minutes you’ll see almond meal. Scrape down the sides to bring it all back to the blade.
After a few more minutes you’ll see a dough ball form.
And then she starts to butterize!
Keep going until you achieve a beautiful drippy texture. I think mine took about 8 minutes total.
I think I had almond butter for lunch this day! Mazen LOVED it and ate about 4 (clean) spoonfuls.
Cinnamon Vanilla Almond Butter
Yield 1 small mason jar
- 3 cups raw almonds
- 2 tbsp maple syrup
- 2 tsp vanilla
- 1 tsp cinnamon
- 1 tsp kosher salt
- 1.5 tbsp almond oil or other neutral oil
Preheat oven or toaster oven to 350 degrees.
Toss almonds in maple, vanilla, cinnamon, and salt.
Bake almonds for 15-20 minutes, until fragrant and crunchy.
Add almonds to a large food processor along with 1.5 tbsp of almond oil.
Blend for a total of 8-10 minutes, scraping down the sides when necessary.
Courses Snacks, Breakfast