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Old 06-25-2007, 10:31 AM   #1
Nick Cruz
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Join Date: Jun 2006
Location: Anaheim  CA
Posts: 490
I made some almond butter over the weekend and Im not sure it came out right. I used my food processor to severely pulverise 2 cups of raw almonds. The end result was something that resembles peanut butter but is much drier. When I put it into the jar it is very clumpy, almost like semi dried clay. If you have seen natural peanut butter WITHOUT the oil that is usually found on top, its like that. While mixing, I added a bit of olive oil to the recipe because it seemed very dry.

Anyways, is it supposed to be dry like this? Can I leave the food processor on or do I need to pulse to avoid the heat? Any other tips for the next time I make it?
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