Haitian-Style Homemade Almond Butter

Peace fam, Shaëlle here!

I LOVE Haitian peanut butter. It’s something I always hoped my mom would bring back from Haiti whenever we traveled back to the States when I was younger. There was just something about it the flavor the heat the richness it felt special every single time.

To my fellow Haitian Americans, I'm happy to report that it’s actually a lot easier to make nut butter than it seems and you need very little ingredients. One ingredient if you don't want any additional flavor, two ingredients if you want a little salt, and three ingredients for a bonus kick (Haitian style).

This version uses almonds but you can use peanuts cashews or whatever nut you love most. The process stays the same and once you do it once you’ll realize how simple it really is. All you need is patience - and maybe some headphones during the blending.

Fair warning once you make this fresh it might be hard to go back to store bought.

Serving Size: 16oz jar

Ingredients:

Plantain Base:

• 3 cups raw almonds

• ¼ teaspoon fine sea salt

• ¼ teaspoon Scotch bonnet powder

*if needed 2 teaspoons of avocado / neutral oil

Directions:

Roast

1. Heat a cast iron skillet over medium low heat.

2. Add the almonds to the dry skillet.

3. Stir constantly so they dont burn.

4. Roast for about 8 to 12 minutes until the almonds smell deeply nutty and slightly golden.

5. Remove from heat and let cool for 5 to 10 minutes until warm but not hot.

Blend

1. Add the warm almonds to a food processor or blender.

2. Blend and be patient. At first it will look crumbly then thick then suddenly smooth and glossy.

3. Scrape down the sides as needed so everything blends evenly.

4. Continue blending for about 8 to 12 minutes depending on your machine until smooth.

Season

1. Add the Scotch bonnet powder and salt.

2. Blend again for 1 to 2 minutes until fully combined.

3. If the mixture feels too thick add 1 teaspoon oil and blend again until smooth.

4. Repeat with another teaspoon only if needed.

Store

1. Transfer the almond butter into a clean 16 oz mason jar.

2. Seal the jar tightly with the lid.

3. Store in a cool temperature area like a pantry or cabinet away from heat and sunlight.

4. For longer storage place the sealed jar in the refrigerator where it can last up to about 1 month.

5. Stir before using if natural oils separate this is completely normal.

Flavor Play

If you want to lean more savory add a small pinch of garlic powder or onion powder. A little lime zest can also brighten the flavor and make it taste even more Haitian inspired.