How to Make Homemade Almond Butter (from Scratch)
Smooth, creamy, and nutty, this almond butter couldn't be any easier to make! Not only is it cheaper than store bought brands, but it contains only two ingredients and is the perfect topping for toast, yogurt bowls, and much more!
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Servings: 1.5 cups
Ingredients
- 16 ounces (3 cups) raw unsalted almonds
- ½ teaspoon kosher salt, reduce amount if using salted almonds
- Add-ins and flavorings* (optional)
Instructions
- Preheat the oven to 350℉ and line a baking sheet with parchment paper. Scatter the almonds onto the sheet and roast for 10-15 minutes or until golden brown, fragrant, and toasted. Remove the pan from the oven and allow to cool slightly (you don't want any condensation to form in the blender, otherwise the nut butter will seize!)
- Place the almonds in the bowl of a food processor fitted with a blade attachment. Allow the machine to run until a nut butter forms, scraping down the sides every few minutes. The almonds will turn from a crumbly flour to a thick paste to a crumbly ball, then they will gradually form nut butter (this process can take up to 10-15 minutes). The longer you process it, the runnier the butter will be.
- Once a nut butter forms, blend in the salt and gradually stir in any add-ins of choice, tasting as you go. Scrape the almond butter into an airtight container or jar and store at room temperature (or in the fridge) for around a month.The butter will firm up if stored in the fridge, but this is normal.
Notes
*Add-in ideas:
- Chopped almonds. Stir in ½ to ¾ cup of chopped almonds at the end for a crunchy texture.
- Different types of nuts. If you want another flavor profile (or if you don't have enough almonds), you can substitute a 1 to 1.5 cup portion of almonds with a different kind of nut—cashews, pecans, hazelnuts, and pecans will pair well.
- Spices. Cinnamon, cardamom, and nutmeg are my favorites.
- Cocoa powder or dark chocolate. I'd recommend starting with 2 tablespoons of cocoa powder, but you'll probably need a sweetener to balance the bitterness. If you want to give this variation a try, check out my chocolate cashew butter recipe and substitute the cashews for almonds!
- Seeds. Flax, hemp, and chia seeds are all great options.