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Help With Almond Butter

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I just made a batch of (er..tried to) almond butter and it's turning into soft clumps again. It started out well and it was almost there I just added in my vanilla and honey and continued but now it's in clumps and not liquefying! I can make soft balls with it but they're really delicate which is the best way that I can describe the texture. I've been running it for a half an hour total now. I had baked the nuts before hand for 10 minutes at 350 F after reading comments on the recipe where other people were having problems with it not turning to butter and someone suggested baking it some before processing them. Well that didn't work. :\  What can I do with it? I really need an alternative to peanuts and this is cheaper than buying it.

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I have had that happen when I added honey and cocoa. After that I returned to just roasting the almonds and processing until it is butter.

Sometimes I mix honey in just before eating, but no longer do in the food processor.

Maybe someone with better luck can help us both :)

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I think the problem is that you only got the almond butter "almost there". Try making the almond butter in the food processor until it is completely creamy then adding in the honey and vanilla. You could just try whirling it in the food processor for a bit longer.

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I just made a batch of (er..tried to) almond butter and it's turning into soft clumps again. It started out well and it was almost there I just added in my vanilla and honey and continued but now it's in clumps and not liquefying! I can make soft balls with it but they're really delicate which is the best way that I can describe the texture. I've been running it for a half an hour total now. I had baked the nuts before hand for 10 minutes at 350 F after reading comments on the recipe where other people were having problems with it not turning to butter and someone suggested baking it some before processing them. Well that didn't work. :\  What can I do with it? I really need an alternative to peanuts and this is cheaper than buying it.

I bake the nuts at 350 for about 8 minutes, then I let them cool slightly.  I process them while they are warm but not hot.  I wonder if the temperature helps?  Do you have a high quality processor?  I wonder if your food processor isn't strong enough (I use a cuisinart).  It takes me less than 10 minutes in mine, and I've never had any problems adding maple syrup.

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I just made a batch of (er..tried to) almond butter and it's turning into soft clumps again. It started out well and it was almost there I just added in my vanilla and honey and continued but now it's in clumps and not liquefying! I can make soft balls with it but they're really delicate which is the best way that I can describe the texture. I've been running it for a half an hour total now. I had baked the nuts before hand for 10 minutes at 350 F after reading comments on the recipe where other people were having problems with it not turning to butter and someone suggested baking it some before processing them. Well that didn't work. :\  What can I do with it? I really need an alternative to peanuts and this is cheaper than buying it.

When I make a nut butter I find that adding a little light olive oil while processing helps...I don't use a blender...it's to hard to get scraped out .....I do not add anything else till later....sometimes I add some stevia and coco...I added honey before and it just didn't turn out good at all...so I haven't done it for a long time....I prefer stevia now...

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