Do you love homemade almond butter as much as I do? I love a good PB & J for lunch, or PB toast for breakfast, or even the old I’m really hungry but I’m too lazy to make something so how about a straight-up spoonful of peanut butter, maybe even dipped in chocolate chips…
Did you know it’s super easy to make homemade almond butter? If you have a food processor and some nuts, you can do it! Since I love almonds, and they are fairly easy to come by, I decided to make some almond butter. The first step is to warm up your almonds in a 250-degree oven for about 10 minutes. This will make the process go much more quickly because the warm nuts release their oils faster.
I used my KitchenAid 3.5 Cup Mini Chopper, and filled it with 1.5 cup of almonds. Then I held down the pulse button until I had finely chopped almonds. I scraped down the sides, and then continued to process.
After a few more minutes, and few more stops to scrap down the sides, the almonds were nearly there, but still a bit thick.
Keep going…just when you think it’s never going to happen, you will have the smoothest, creamiest almond butter!
What I Love About Homemade Almond Butter
- You can use your favorite nut and make it your own. The softer the nut, the quicker it will process into nut butter.
- You can add as much sweetener as you prefer, and you can use honey, maple syrup, brown sugar…
- You can even use a mixture of nuts if you are like me and have a mishmash of almost empty bags of nuts in your pantry!
I did sweeten mine with a little bit of real maple syrup, and then added a little salt too. You can adjust my measurements according to your taste. Of course, this almond butter is amazing by the spoonful, with sliced apples, or on toast, swirled into brownies, but I decided to use mine to make some healthy energy bites, and they turned out amazing!
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Homemade Almond Butter
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 mins
- Yield: 3/4 cup almond butter 1x
- Category: Healthy
- Method: Food Processor
- Cuisine: American
Description
How to make the smoothest, creamiest homemade almond butter, step by step!
Ingredients
- 1 1/2 cup unsalted, raw almonds
- 1 tablespoon maple syrup or honey
- pinch of salt (I used 1/4 teaspoon)
Instructions
- Preheat oven to 250 degrees.
- Spread almonds evenly onto a baking sheet.
- Warm the almonds in the oven for 10 minutes. This will help them release their oils more quickly as they are processed.
- Place the almonds in the food processor and turn on. I used the puree setting on mine. Process continuously, occasionally stopping to let the machine rest and to scrap down the sides. It will take some patience to reach the nut butter stage. Mine took about 8-10 minutes with breaks. When the nut butter is smooth and shiny, add the sweetener of your choice and salt to taste. Process one more time to mix.
- Store in an airtight container and refrigerate.
Nutrition
- Serving Size: 1 tbsp
- Calories: 85
- Sugar: 2g
- Sodium: 3mg
- Fat: 6.8g
- Saturated Fat: 0.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 4.4g
- Fiber: 1.7g
- Protein: 2.9g
- Cholesterol: 0mg
Disclaimer: the links in this post for the mini chopper are Amazon affiliate links.
Holly says
Ahhh. Thanks for the tip of warming them up first! Can’t wait for my process to go so much faster!!
Julie says
Holly, you’re welcome! Let me know if you have any other tips to share! Have you tried other types of nuts?
Holly says
Only peanuts. And sometimes I let them process too long and my peanut butter gets too runny! I forget how quickly the peanut butter is done since the almonds take so much longer! 😁 And you already shared the only other tip I would have. Scraping the sides a few times is key for me with those almonds! Thanks again, Julie!
HueyGirl says
How long can you guys store this for? I read all sorts of different lengths 😉
Julie says
Hi, good question. I only make what we’ll eat in a week. I keep mine in the fridge too.
Shayna says
I only have shaved almonds in my kitchen right now… so you think it would be okay to use those?
Katja Ropoša says
hi! can i use it instead of creme for sandwich cookies? or it is to liquide?
Danielle says
My almond butter was coming along perfectly, until I added the honey at the end and it seized up. Super upset I wasted three cups of almonds and have to start over now.
Julie says
Oh so frustrating, I’m so sorry to hear that- I’ve never had that happen before.
Reba says
mine seized up as well, so frustrating.
Karen says
mine seized up too….glad to see it wasn’t just me. Glad I only made 1/2 the recipe, I could’ve munched on those almonds…oh well
ldh says
If you honey roast your almonds and then go through the butter process it’ll be great. so a couple tablespoons of melted cocunut oil (or your own oil preference), mix in sweetener of choice. coat your raw almonds with the sweetner mixture, then roast in the oven. No issues with a seizing process while pureeing.
Maritza says
I decided to try this recipe out and it’s amazing! My husband and I are trying to cut sugar out of our diet and this was the perfect recipe, I made mine without the honey or maple syrup buy we both loved It! Had it with some strawberries and hemp heart seeds. Thanks for sharing this recipe!
Julie says
Wonderful, thank you!
Camille Dimaano says
Hi! I’m planning to buy the kitchenaid 3.5 chopper. Is it already good enough to make a small batch of almond butter? I’ll only be making for two people. It will be my first kitchenaid appliance.
Karen says
Not sure what happened but got to the nice smooth, shiny stage…added honey and it’s almost like it “seized” up…got grainy and not longer smooth and shiny …more like a paste. ugh
Nina says
I’ve been standing here blending for 2.5 hours….still hasn’t changed consistency and is still crumbly….help!?
Amtul says
I made your recipe the other day. To be honest I’ve never tried almond butter before so I had no idea what to expect in terms of flavour. It took forever to turn into a creamy consistency lol. I had the same experience as some of the other commenters; my almond butter seized up when I put in the salt and maple syrup (only 1 tsp). It took another 10ish minutes of me pulsing my food processor and scraping down the sides for it to become runny again.
Urvashi says
thanks for this recipe!!! i have been looking to make my own almond butter instead of eating the preservatives in the store and this was perfect. i left the almonds to bake for about 14 minutes and it made the food processor bit a lot faster. amazing.