How to get smooth and spreadable homemade almond butter in the food processor? Over on the Milk Street discussion board, insider Karmen M. wrote in:

"I have made roasted almond butter a few times now. I tried to add maple syrup to this last batch as I'm gifting and thought sweeter would be nice. Even though the recipe said you may need to let it cool a bit and then continue processing to reach the smooth stage once again, mine never did achieve that creamy status. I processed to point of creamy, added a few pinches of spices/salt and 1 1/2 T maple syrup. Any tips?"

Here's Milk Street's Assistant Director of Education April Dodd to assist:

1) Soak your roasted almonds for at least one hour in hot water before pureeing. This will soften them and make them easier to break down. (You can use raw almonds as well, but we find that roasted almonds result in a more savory, umami-rich flavor.)

2) Hold onto that soaking liquid! Warm it to just under a boil, then drizzle it into your food processor or blender to thin and smooth the butter. It’ll add a bit more almondy flavor as well.

3) Have patience with the puree! It will take a few rounds, scraping down the inside of the blender or food processor after each one, to get it creamy.

4) Reduce the risk of the butter seizing upon addition of maple syrup by thinning the maple with a bit of hot water before drizzling it in. Honey, maple syrup or agave syrup are also good sweetening options.

5) A little bit of additional fat, like olive oil or melted refined coconut oil, can also help to achieve that sought after creamy texture. Simply drizzle it in with the motor running. Start with just a tablespoon or so and gradually add as needed.

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