Air Fryer Burrito

I’ve been staring at the nut butter shelves when I go to the supermarket and just not seeing anything appealing or interesting. For the price, I want to be excited to eat what I’m getting. So instead of buying it, I decided to make a custom nut butter.

I’ve made almond butter successfully before, but my more recent attempts haven’t gone so well. The last time, I attempted chocolate hazelnut butter. I ended up with crumbly, chocolate burnt hazelnut butter.

This time I bought fresh almonds and walnuts to make almond-walnut butter. I followed Cookie and Kate’s recipe, but used 1.5 cups almonds and 1.5 cups walnuts. You first bake in the oven at 350 F for 10 minutes, stirring halfway. Then let them rest 10 minutes. Then add them to a food processor or blender. Process until ground, then crumbly, then a ball, and then creamy. Let cool, then add mixins like salt, cinnamon, vanilla, and maple syrup.

Everything went smoothly until just after the ground up stage. Instead of turning into crumbs or a ball, my nut butter turned into a liquid. I processed for several more minutes, but it stayed a liquid. I thought maybe it was too warm, so I let it cool for a couple of hours, and then processed some more. After that didn’t work, I stuck it in the fridge overnight. And today it is still liquid. Spreadable liquid I can eat, but not as thick and creamy as homemade nut butter should be.

I’m thinking of trying:

• A different almond::walnut ratio.
• Using my blender instead of the food processor.
• Increasing the volume.
• Sourcing the almonds from somewhere different.

I’ll report back with the results.

Do you have any suggestions or advice? Share it in the comments below.