How to make almond butter The taste is better than anything you buy in the store (trust me!). Our delicious homemade almond butter is thick, creamy and very easy to make.
I love this almond butter recipe. Every time I do this, I am surprised that it tastes much better than the jar I bought from the store. My family loves adding some extra cinnamon and vanilla which makes it very delicious!
Making almond butter is as easy as making homemade peanut butter, cashews and sesame paste. You can even make it super creamy or crunchy. I shared what the following looks like.
Key Ingredients
- almond: I always start with raw, unsalted whole almonds and bake in the oven until they bake perfectly. Before baking the almonds, mix them into butter, giving off a nutty flavor and releasing natural oils, creating a creamy texture.
- Salt: Just a pinch of salt will make the flavor different! You can adjust your preferences.
- Cinnamon and vanilla: These are optional additions, but add a warm and sweet flavor that complements the almonds well.
- Sweetener: I like to add drizzle honey or maple syrup to balance the flavor. I didn’t have much time to add, but you can adjust it to your taste.
How to make almond butter
Almonds go through several stages before they become almond butter (as shown in the picture below). It’s fast.
To make almond butter, start with raw almonds. I bake them until fragrant in the oven, which takes about 10 minutes. After letting the almonds cool for a few minutes so they don’t get hot, we throw them into our food processor (you can also use a high-speed mixer).
After about 20 seconds, the almonds turn into almond flour. It’s good, like a heavy powder. It’s hard to imagine this ending up turning into silky smooth almond butter, but trust me.
Give the almonds longer in the food processor so that the thick powder starts to converge on you. Don’t worry! If it’s not much inside the food processor, close, open the lid, scrape the sides down and break down any large clumps. You may need it a few times.
After a minute or two of mixing, we have creamy almond butter! Now it’s time to add seasonings like salt, cinnamon or vanilla extract. You can also add sweeteners, such as honey or maple syrup, if desired. I love a little maple syrup.
Simple almond butter
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My family loves this homemade almond butter recipe! If you are like my family, you will experience nut butter jars (and jars) every week. We eat oatmeal most mornings and always top with almond butter. If you have never tried making nut butter before, make this almond butter recipe the recipe you try!
We use a 12 cup food processor (should be enough for 10 cups), but a large high power mixer should work too.
Make 16 oz (about 2 cups)
You will need
1 lb (450g) original unsalted whole almonds (3 cups)
1/4 teaspoon fine sea salt, more flavor
1/4 teaspoon ground cinnamon, optional
1/4 teaspoon vanilla extract, optional
Honey or maple syrup, optional
direction
1Preheat the oven until 350°F (176°C).
2Add almonds to a round or square cake pan (or framed baking tray). Bake them for 3 minutes, shake the pan, then bake for another 3 to 5 minutes, or until the nuts are browned and smell the nuts (be careful as they burn quickly). Let them cool until you can handle it.
3For crunchy almond butter: Place 1/3 cup toasted almonds. Pulse them in a food processor 6 to 8 times until chopped. Transfer the chopped almonds to a bowl and set aside.
4Add the remaining toasted almonds to the food processor. Process for 1 minute, then scrape off the sides of the bowl.
5Continue to process for 2 to 3 minutes until the almond butter is smooth and creamy. It will go through different stages, starting with the whole nut, turning into fine powder, awkward mess, and finally a smooth paste. Scrape the sides and break down all the clumps will help speed up the process.
6Once smooth, add salt, cinnamon and vanilla. Process for 10 to 20 seconds.
7Taste and adjust the seasoning when needed. If you prefer sweet almond butter, add teaspoons or more of honey or maple syrup and process for another 5 to 10 seconds to incorporate.
8For crunchy almond butter: Stir the reserved chopped almonds.
Adam and Joanne’s Tips
- storage: Homemade almond butter lasts for 3 to 4 weeks. I like to store my mine in the refrigerator.
- Creamy Almond Butter: If your almond butter is too thick, add 2 to 3 teaspoons of neutral oil (such as walnut or avocado oil) and process for a longer period of time.
- Agitator method: Use a high-power mixer (mostly). How quickke will the process be if more expensive models like Vitamix
- The nutrition facts provided below are estimates.
Nutrition per serving
Service size
About 2 tablespoons
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Calories
156
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Total fat
13.4g
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Saturated fat
1G
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Choesterol
0mg
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sodium
36.6mg
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carbohydrate
5.8 grams
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Dietary fiber
3.4 grams
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Total sugar
1.2 g
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protein
5.7 grams
We are Adam and Joanne, a couple who are passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? Inspire you to enter the kitchen and cook fresh and delicious meals confidently.
