I am a huge fan of peanut butter, but unfortunately my husband is allergic to nuts. I try not to eat nuts around him because even the smell bothers him. I found this out when we were dating and I made peanut butter cookies. He said it would be fine but he was just being nice. He walked around the house with his shirt over his face and opened all of the windows. Oops!
Luckily, almonds don’t seem to bug him. He can’t eat them, but he can be around them. So I have become an almond butter addict. I love the stuff. So when I saw Brittany’s (TK member Eating Bird Food) recipe for Cinnamon Raisin Almond Butter I knew I had to try it.
There are only four ingredients needed to make this delicious almond butter: almonds, cinnamon, raisins, and vanilla. Anyone can make this recipe, it is almost too easy!
Preheat the oven to 350 degrees F and spread the almonds out on a large baking sheet.
Bake for 10-12 minutes. Remove the almonds from the oven and let cool for about 20 minutes.
Place the roasted almonds in a large food processor.
Process for 10 minutes, scraping down the sides occasionally.
Add the cinnamon, raisins, and vanilla. Process until smooth, about 3-5 more minutes.
Remove from the food processor and enjoy!
I spread the cinnamon raisin almond butter on a piece of whole wheat toast. I think this is my new favorite breakfast. The almond butter is not overly sweet and spreads easily. It would also make a great almond butter sandwich, be good on apple slices, or stirred into oatmeal. It is also good eaten by the spoon—trust me, I know. I’m going to make several batches during the holidays to give away as gifts. Fill a jar with cinnamon raisin almond butter and tie a festive ribbon around the top and you are set! Who wouldn’t love a jar of homemade almond butter?
Thanks Brittany for sharing this fabulous recipe for Cinnamon Raisin Almond Butter. I am in love. Check out Brittany’s blog Eating Bird Food for other healthy recipes and tips.
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Description
This nut butter is simple and delicious using only almonds, raisins, cinnamon and vanilla.
Ingredients
- 2 cups Almonds
- ¼ cups Raisins
- 1 teaspoon Cinnamon
- 1 teaspoon Vanilla Bean Paste Or Vanilla Extract
Preparation Instructions
1. Pre-heat oven to 350°F. Spread almonds on a 9X13 baking sheet and bake for 10-12 minutes. Cool for 20 minutes or so.
2. Place roasted almonds in a food processor and process for 10 minutes, occasionally scraping down the sides.
3. Add remaining ingredients and begin processing again.
4. Process until smooth, occasionally scraping down the sides. About 3-5 more minutes.
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Maria and her husband Josh (who she affectionately refers to as her “dough boy”) blog at Two Peas and Their Pod. They’ve been featured on Saveur, Eatocracy, Gourmet Live, Glamour, and the Los Angeles Times, to name just a few. We’re so glad to have them here!
31 Comments
Comments are closed for this recipe.
jlx2 on 6.22.2011
I wanted to try this. I did try this. Mine did NOT turn out like that. I kept my machine going and going and the oils never made it creamy. It was just goo like…but not creamy goo like. I couldn’t spread the mixture at all. What did I do wrong?
Amy | She Wears Many Hats on 6.19.2011
I have to agree with TwoGirlsPatterns … “YUMMALUMMA!”
Definitely.
And so sad that Josh has to miss out on something so scrumptious. : (
Brittany on 6.18.2011
Hi Maria, Thank you so much for featuring my recipe in such a beautiful way. I’m glad you’re enjoying it and I think the idea of giving it as a gift is perfect!
Sharon on 6.17.2011
Exactly how much does this recipe make? Enough to fill a pint jar? jelly jar?
Maria on 6.17.2011
It will keep in the refrigerator for about a month. To get the creamy texture, make sure you process it well. The oils will not separate. I still like to give it a good stir before using since I store it in the refrigerator.
Krystina on 6.17.2011
Looks amazing! Would be delicious stuffed in French Toast with bananas.
Emily on 6.17.2011
This is brilliant. I always get fresh almond butter from my local PCC and at Costco but I love the idea of making it yourself and I’m sure the raisins put it over the top! I’m going to try it this weekend!
Sara on 6.17.2011
I also found it needs salt….not much…maybe 1/4 tsp….add a little and then try it. it really brings out the flavor:)
Sara on 6.17.2011
I made this last night and it turned out great! I am amazed at the good consistency w/out any oil….just wish it was a little more spreadable once it has been refrigerated! But I will keep working on it:) I had some for breakfast this morning…YUM:)
Ann on 6.16.2011
Wow! That looks amazing! Unfortunately, I am allergic to cinnamon….but I think it might be good without it!
Chelsea on 6.16.2011
YUMMM!!!! Can’t wait to try this, I’m a huge fan of almond butter, but our local store doesn’t sell it. Thanks!
Wenderly on 6.16.2011
We love almond butter at our house! I can practically *smell* it through my screen…
…and taste it melting into a pipping hot English muffin.
Laura on 6.16.2011
Really good recipe, sounds lovely! Especially over some nice toasted bagels.
Also you may be interested to discover that peanuts are not actually a nut, so white your husband might have a peanut allergy, he might not have a nut allergy (or at least not all nuts). Almonds are also technically not nuts. We were brought up on lies lol
http://green.yahoo.com/blog/greenpicks/262/is-a-peanut-a-nut.html
Andewyn on 6.16.2011
I’ve never had almond butter, but I love peanut butter. This is definitely one I’ll have to try….and give as gifts if I succeed!
Thanks for an awesome post~
Becky on 6.16.2011
I’m trying to make this now but it’s not getting creamy. I’m processing it to death and it’s sticking together but not at all spreadable. Do you have to have a high powered processor? I thought I had a decent processor but maybe I don’t. It tastes really great even though I can’t spread it.
Katrina on 6.16.2011
Love this! I love almond butter and cinnamon raisin flavour, so this will be perfect!
Adrianna from A Cozy Kitchen on 6.16.2011
I’m totally obsessed with almond butter. I think I might love it more than peanut butter. Yeah, I said it! I love the addition of cinnamon in this recipe.
hatty on 6.16.2011
wow this looks like such a delicious treat – i actually prefer almonds to peanuts so i am sure i will love this. And how wholesome to make it at home!
Carol S. on 6.16.2011
This looks delish! I just have a couple quick questions; how long can this hold in the fridge? Will the oils seperate if you don’t eat it in a few days? If anybody knows I would appreciate it! Unfortunately I live in a household who does not understand the delights of raisins or almonds. So I would be the only one enjoying its delightfulness!
Sara on 6.16.2011
I am so excited to try this!!! Many of the other recipes I have seen require some kind of oil to be added…I’m excited to try making it without any other added fat:)
julie pilch on 6.16.2011
How long does this last in a fridge? Sounds lovely!
Lori Cormier on 6.16.2011
So, I’ve never made my own nut butter, and I’m trying this right now and the consistency is not creamy. What did I do wrong? The taste is awesome, it’s just not creamy?
Natalie | Perry's Plate on 6.16.2011
Beautiful post as always, Maria! We love almond butter, too! Until now I haven’t had a food processor that could handle processing nuts that fine. (And I think we’d probably go deaf because it’s as loud as a jet taking off.) Now that I have a nicer one, I’ll definitely try this!
TwoGirlsPatterns on 6.16.2011
YUMMALUMMA!!!!
Seriously on my “To Make” list! Thank Ya!
Heather on 6.16.2011
Maria this looks like heaven! The last time I made homemade almond butter I couldn’t keep my paws off of it…I can only imagine this is going to be the case with this version
Urban Wife on 6.16.2011
Could you freeze it?
Maria on 6.16.2011
Donna-I stored the almond butter in the fridge and it was fine for about a month. It might last a little longer, but I ate it all:)
Amy B. in Portland on 6.16.2011
Looks as beautiful!
Michelle on 6.16.2011
I love almond butter, I enjoy the texture a bit more than peanut butter. I have been making my own and I sweeten it with a touch of honey. Adding raisins is brilliant – just smarty pants like. I can’t wait to make this!
Donna B on 6.16.2011
This looks really good. You mentioned giving it away as gifts, can I ask how long it lasts??
Andrea Kaye on 6.16.2011
I can sympathiza with your husband, being allergic to peanuts, and having to watch cross contamination, from nuts being processed together or on the same machinery. My boyfriend loves the homemade pecan treats I make from the pecans we get from our trees!