Homemade Almond Butter

5 from 1 vote

In my kitchen, nut butters are more than just a spread for toast—they are a source of pure delight. Nut butters are essentially a paste made by grinding nuts until they reach a creamy consistency.

Prep Time10

Cook Time8

Total Time18

Course: Spread

Cuisine: Western

Servings: cups

Calories: 1656kcal

Author: Val

Equipment

Oven
Rimmed baking sheet
Food processor or high-powered blender
Rubber spatula
Sealed container (like a mason jar) for storage

Ingredients

3 cups raw unsalted almonds (16 ounces)
¼ teaspoon fine sea salt, plus more to taste
vanilla extract (optional)
honey or maple syrup, optional

Instructions

Heat your oven to 350ºF (175ºC).
Place the almonds on a rimmed baking sheet and roast the nuts in the preheated oven for 3 minutes, then shake the pan to move the almonds around.
Continue to roast for another 3 to 5 minutes, or until the nuts are lightly browned and have a nutty aroma. Be cautious, as they can burn quickly.
Once roasted, remove the almonds from the oven and let them cool until you can handle them comfortably.
Add the cooled, roasted almonds to the bowl of a food processor or high-powered blender.
Process for 1 minute, then stop and scrape the sides of the bowl with a rubber spatula. Continue to process for another 2 to 3 minutes, until the almond butter becomes shiny and smooth.
If necessary, stop and break up large clumps with the spatula to expedite the process. Note that the exact time may vary depending on the brand/variety of almonds.
If the almond butter still isn't coming together after processing, add a neutral-tasting oil, 1 teaspoon at a time, to help the mixture come together.
When the almond butter is smooth and creamy, add fine sea salt. Process for 10 to 20 seconds, then taste the almond butter.
Adjust to your liking by adding additional salt, vanilla, or a sweetener like honey or maple syrup. If adding a sweetener, start with 1 teaspoon, and then process for another 5 to 10 seconds to ensure it’s well incorporated.
Transfer the almond butter to a sealed or airtight container. Store in a cool, dry place for a few weeks. For longer shelf life, keep it in the refrigerator.

Notes

For crunchy almond butter, consider setting aside a handful of roasted almonds. After processing, chop these reserved almonds and stir them into the smooth almond butter.
A 10 or 12-cup food processor is recommended, but a large, high-powered blender should also work effectively.
Enjoy your freshly made almond butter in sandwiches, smoothies, or as a delightful snack with fruits and crackers!

Nutrition