Easy Almond Butter

This homemade almond butter is rich, creamy, and irresistibly nutty, with the added bonus of being more affordable and flavorful than store-bought versions. With just almonds and optional natural flavorings, you can whip up a nutritious spread in minutes.

Why You’ll Love This Recipe

• Ultra creamy texture and toasty flavor
• More affordable than store-bought almond butter
• Only one main ingredient: almonds
• Easy to customize with add-ins like cinnamon or maple syrup
• No added oils or preservatives
• Can be made with a blender or food processor
• Stores well in the fridge
• Kid-friendly and allergen-conscious
• Great for spreading, baking, or blending into smoothies
• Makes a thoughtful, homemade gift

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 16 ounces (3 cups) raw almonds
• 1/4 teaspoon salt
• Optional: 1/4 teaspoon ground cinnamon
• Optional: 1/2 teaspoon vanilla extract
• Optional: 2 tablespoons maple syrup or honey

Directions

1. Preheat oven to 350°F (177°C). Spread almonds evenly on a large rimmed baking sheet.
2. Roast almonds for 10 minutes, stirring halfway. Let cool until just warm, about 10 minutes.
3. Transfer almonds to a high-speed blender or food processor.
4. Blend until creamy, stopping to scrape down the sides as needed. The mixture will go from crumbs to a clump, and then to a smooth, creamy butter. Be patient—this can take 10 to 20 minutes.
5. Once creamy, add salt and any optional flavorings. Blend again until evenly incorporated. If the almond butter firms up after adding sweeteners, blend a few more minutes to return to a smooth consistency.
6. Let cool to room temperature. Store in a mason jar or airtight container in the refrigerator.

Servings and Timing

Yield: 1 2/3 cups (about 16 ounces)
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Variations

• Nut Combo: Use a mix of almonds, cashews, walnuts, or pecans.
• Spiced: Add pumpkin pie spice or chai spice for seasonal flavor.
• Chocolate: Blend in cocoa powder or melted dark chocolate.
• Crunchy: Pulse in chopped roasted almonds at the end for texture.

Storage/Reheating

• Refrigerator: Store in an airtight container for up to 2 weeks.
• Freezer: Freeze in small portions for up to 3 months. Thaw in the fridge before using.
• Note: No reheating necessary. Stir before serving if oil separates .

FAQs

Can I use roasted almonds instead of raw?

Yes, but make sure they’re unsalted and preferably still warm to help release oils during blending.

Do I need to add oil to make almond butter?

Nope! Almonds have enough natural oils to turn creamy with just blending.

Why did my almond butter seize after adding maple syrup?

It likely cooled too much. Blend longer or add a splash of warm water to help loosen it up.

How do I fix dry or crumbly almond butter?

Keep blending! You can also add a teaspoon of neutral oil if needed.

Can I make this with sliced almonds?

Yes, as long as you roast them first. They may process a bit faster.

Do I have to peel the almonds?

No, you can leave the skins on. They add fiber and texture.

What if I only have a small blender?

Work in smaller batches or use a food processor. Pause often to avoid overheating.

Can I sweeten with honey instead of maple syrup?

Yes, honey works just as well and adds a different flavor note.

How do I know when it’s done blending?

It should be smooth, glossy, and easy to spread. No more clumps.

Can I skip the salt?

Yes, but a little salt really brings out the almond flavor.

Conclusion

Making homemade almond butter is simple, cost-effective, and incredibly rewarding. Once you taste the fresh, warm, toasty flavor of your own nut butter, you might never buy it again. With just a few ingredients and a little patience, you’ll have a versatile, delicious spread perfect for toast, smoothies, snacks, and more.

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