Yesterday, Meghan sent me a recipe for some homemade almond butter that looked amazing! Naturally, I decided to make it immediately when I got home.
Here is the base recipe I used for this Homemade Cinnamon Vanilla Almond Butter.
It called for two cups of almonds, so it would make sense to use the entire 16 oz bag of almonds I bought, right? Because 8 oz = 1 cup? Um…I don’t know about that. I mean, I do know that 8 oz = 1 cup, but I feel like if I had actually measured out two cups, I wouldn’t have used the entire bag. When the ratio of the other ingredients didn’t quite match up, I decided the amount of almonds is where I went wrong. Not that I actually went wrong, because, I mean, come on, who doesn’t want more almonds? I just made some adjustments to the recipe.
Cinnamon Vanilla Almond Butter
- 16 oz bag of roasted almonds
- 3 or 4 tablespooons olive oil (depending on how creamy you want it)
- 1 1/2 tablespoons cinnamon
- 2 tablespoons vanilla extract
Meghan thought this would be good for me to make because I already had the jars to store it in (you know how she loves to make fun of my jars). This is actually a former Trader Joe’s Almond Butter jar. Aww, it’s like the almond butter is going back to its home. How sweet.
Other than a bit of “taste-testing,” I haven’t eaten any of this yet. I can’t wait to try it out with some celery or an apple, ooh!, or a banana! Maybe I’ll have a party – one in which I just sit at home and slather almond butter all over all of those, then eat them…by myself. Someone now has plans tonight! It’s me. I’m going to be doing what I just described. Sorry that I explained that.