Homemade Almond Butter Recipe: How to Make Easy Almond Butter
Written by MasterClass
Last updated: Sep 18, 2024 • 2 min read
Making your own homemade almond butter is simple, and you can customize the recipe according to your preference—whether you’re looking for an almond butter without added oil or one flavored with raw cacao powder.
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What Is Almond Butter?
Almond butter is a nut butter made from ground-up almonds. Like peanut butter, it comes in both smooth and chunky varieties, and it tastes delicious spread on whole-grain toast. Commercial almond butters have a long shelf life, but nothing beats the flavor of homemade nut butter.
What Do You Need to Make Homemade Almond Butter?
Making your own almond butter at home isn’t complicated. All you need is:
- 1. A food processor: You’ll need a food processor or high-speed blender to quickly break down the nuts into a smooth paste.
- 2. Almonds: Using raw, unsalted almonds will give you the most control over the flavor of your own almond butter, but you can also play around with roasted or salted almonds.
- 3. Salt: Salt is an optional ingredient, but it brings out the almond flavor.
- 4. Sweetener: If you enjoy a hint of sweetness in your nut butter, try maple syrup or honey, which have more flavor than sugar. It’s also fine to skip if you prefer unsweetened almond butter.
- 5. Oil: It’s possible to make almond butter with just the natural oils released from the nuts, but adding a little oil helps guarantee the smoothest almond butter.
Homemade Almond Butter Recipe
makes
2 cupsprep time
10 mintotal time
25 mincook time
15 minIngredients
- 1
For more flavor, roast the almonds (optional). Preheat the oven to 350 Fahrenheit. Spread almonds on an ungreased rimmed baking sheet and roast until fragrant and golden brown, about 10–15 minutes. Let cool to room temperature, about 15 minutes.
- 2
In a food processor or high-speed blender, pulse roasted almonds until finely chopped, about 30 seconds. For chunky almond butter, remove ¼ cup chopped nuts and set aside.
- 3
Process until nuts form a smooth, thick paste, about three minutes, pausing every minute or so to scrape down the sides of the bowl.
- 4
Add salt, oil, and maple syrup and continue to process until fully incorporated, about 1 more minute. For chunky almond butter, add the chopped nuts back in and pulse a few times to incorporate.
- 5
Store in an airtight container in the refrigerator for up to 1 month.
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