Last week I tried making almond butter for the first time. I used my food processor, and ran it for several minutes, stopping to scrape down the sides several times. The consistency never got creamy at all, very very thick and grainy. My almonds were from the freezer, and had probably been in there a good year or so. I added some canola oil, thinking that would help the texture, but it did not. I also added a little honey to sweeten it up. It tastes fine, but the texture is much like spackle, thick, crumbly and hard to spread, even at room temp.
I didn't expect it to be really creamy like commercial peanut butter, but this was really rough. Is that just how it is? Or maybe that my nuts were old/frozen? I though about adding water to thin it out some more, but wasn't sure if that would really be a good idea. Any advice from this wise bulletin board? I would like to try again, with almonds or some other nut. Thanks.