By Kay Chun
- Total Time
- 35 minutes, plus cooling
- Rating
- 4(133)
- Notes
- Read community notes
While many nut butters contain added sugar or hydrogenated oils, this homemade recipe contains just nuts, and maybe a little salt if you’re so inclined. The secret to a deeply nutty flavor is twofold: Leaving the skins on and roasting the almonds before puréeing both add complexity. For a chocolate version, blend in some maple syrup and cacao nibs (start with about 2 tablespoons of each, then adjust to your liking). A few drops of pure almond extract would also add a nice flavor boost, reminiscent of marzipan.
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Ingredients
Yield:1¾ cups
- 1pound raw, skin-on almonds (about 3 cups)
- Kosher salt (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
310 calories; 27 grams fat; 2 grams saturated fat; 0 grams trans fat; 17 grams monounsaturated fat; 7 grams polyunsaturated fat; 12 grams carbohydrates; 7 grams dietary fiber; 2 grams sugars; 11 grams protein; 125 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Heat oven to 350 degrees. Spread nuts in an even layer on a rimmed baking sheet. Bake until golden and nicely toasted, about 20 minutes, stirring halfway through. Transfer to a rack and cool completely, 30 minutes.
Step
2
Place nuts in a food processor and purée until smooth, about 8 minutes, scraping the sides and bottom of the bowl as needed (mixture may clump up, but will eventually become creamy). Season to taste with salt, if desired. Almond butter will keep in an airtight container in the refrigerator for at least 3 weeks.
Ratings
4
out of 5
133
user ratings
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Cooking Notes
Lise
I have made almond butter with a similar recipe many times. If you use already roasted almonds simply warm them up in the oven or toaster oven. Use them warm, do not cool them. It will take a lot less time in the processor if they are already warm.
Shelli
Best almond butter I've ever tasted! So much more beautiful than store-bought. I used a blender instead of a food processor, which I advise against since it took a long time.
Lesley Simpson
Worth having roasted almonds in your freezer for this beautiful nut butter. Rich and flavourful and created with next to no work. When you start to blend it looks a little chaotic, but with some patience (and the power of a Vitamin blender) it does eventually blend into a gorgeous spread.
ward carey
1g salt per 100g nuts
Tony
Just one almond requires more than three gallons of water to grow. That's a poor waste of the water thirsty in areas that grow almonds. Almond butter is not a sound choice for regular consumption. Yes, I know how good they taste--not the issue
sibt
Fabulous, easy (though very noisy in food processor -- I'll wear ear plugs next time). Fresher, better than store-bought (even freshly ground from WF).
Randy
I ground the almonds in a blunder after roasting, which gave them the consistency of almond flour. They did not turn creamy, so I added some melted coconut oil and what a flavor combination it turned out to be!
Jennifer Lee
Terrible. After 20 minutes, the almonds were nearly burned. I put them in the food processor and they never really turned into a butter, even after way more than 8 minutes. I added a little avocado oil and some vanilla, in hopes of getting it smoother. However, it's still got a burnt flavor, so I may just have to throw it all out. So disappointing.
Vince
You can also use any mix of nuts. I use 2 parts almonds, 2 parts pecans, and 1 part peanuts, each freshly roasted (15 minutes for almonds and peanuts, 8 for pecans ) at 350 degrees in toaster oven. Dump into blender (ok, I have a blendtec with twister jar) blend for less than a minute, let cool for a few minutes, blend again for super creamy. or salt nor oil needed.
Jim
Why does this need to be kept in the refrigerator? Is it just about avoiding oil separation or will the almond butter turn rancid? I don’t keep my store bought almond butter in the refrigerator.
Lesley Simpson
Worth having roasted almonds in your freezer for this beautiful nut butter. Rich and flavourful and created with next to no work. When you start to blend it looks a little chaotic, but with some patience (and the power of a Vitamin blender) it does eventually blend into a gorgeous spread.
louise jewell
followed the directions...ez and yum
ward carey
1g salt per 100g nuts
Lise
I have made almond butter with a similar recipe many times. If you use already roasted almonds simply warm them up in the oven or toaster oven. Use them warm, do not cool them. It will take a lot less time in the processor if they are already warm.
Shelli
Best almond butter I've ever tasted! So much more beautiful than store-bought. I used a blender instead of a food processor, which I advise against since it took a long time.
Erin
Any thoughts on how to make almond butter with raw almonds?
Natalie
You can use raw almonds, but it takes about 40 minutes to grind them and the food processor gets really hot.
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