Easy Almond Butter
- PREP 9min
- COOK 10min
- TOTAL 19min
My family loves this homemade almond butter recipe! If you are anything like my family, you go through jars (and jars) of nut butter every week. We eat oatmeal most mornings and always add almond butter on top. If you’ve never tried making your nut butter before, let this almond butter recipe be the recipe you try!
We use a 12-cup food processor (10-cup should be sufficient), but a large high powered blender should also work.
You Will Need
1 pound (450g) raw unsalted whole almonds (3 cups)
1/4 teaspoon fine sea salt, plus more to taste
1/4 teaspoon ground cinnamon, optional
1/4 teaspoon vanilla extract, optional
Honey or maple syrup, optional
Directions
Preheat your oven to 350°F (176°C).
Add the almonds to a round or square cake pan (or rimmed baking sheet). Roast them for 3 minutes, shake the pan, then roast another 3 to 5 minutes or until the nuts are lightly browned and smell nutty (be careful as they can burn quickly). Let them cool until you can handle them.
For crunchy almond butter: Set aside 1/3 cup of the roasted almonds. Pulse them in a food processor 6 to 8 times until finely chopped. Transfer the chopped almonds to a bowl and set aside.
Add the remaining roasted almonds to the food processor. Process for 1 minute, then scrape down the sides of the bowl.
Continue processing for another 2 to 3 minutes until the almond butter is smooth and creamy. It will go through different stages, starting as whole nuts, turning into a fine powder, a clumpy mess, and finally, a smooth paste. Scraping down the sides and breaking up any clumps will help speed up the process.
Once smooth, add the salt, cinnamon, and vanilla. Process for 10 to 20 seconds.
Taste and adjust the seasonings if needed. If you prefer a sweeter almond butter, add a teaspoon or more of honey or maple syrup and process for another 5 to 10 seconds to incorporate it.
For crunchy almond butter: Stir in the reserved chopped almonds.
Adam and Joanne's Tips
- Storing: Homemade almond butter lasts 3 to 4 weeks. I like to store mine in mason jars in the refrigerator.
- Creamier almond butter: If your almond butter is too thick, add 2 to 3 teaspoons of neutral oil (like walnut oil or avocado oil), and process a little longer.
- Blender method: Use a high-powered blender (which most are). More expensive models with a tamper (like Vitamix) will make the process much quicke
- The nutrition facts provided below are estimates.