Make homemade almond butter to avoid spending a fortune on a tiny store-bought jar and any unwanted ingredients! Made using just nuts and salt, once you taste the difference you will never want to go back to the store bought stuff.
What You Need
All you need for making almond butter at home is about 3 cups of almonds, salt, and a high-powered blender or food processor. I recommend using a food processor, but a high-powered blender, such as a Vitamix, can also be used. A food processor is more efficient than a blender.
What Kind of Almonds to Use
I recommend using raw, unsalted almonds and toasting them in the oven. Toasting the almonds creates a rich nutty flavor and the heat from the oven releases their natural oils to create a creamy consistency.
If you opt for pre-roasted almonds you will likely need to add some oil to the mixture as it processes.
How to Make Almond Butter
- To toast the raw almonds, preheat your oven to 350º F and spread the almonds onto a rimmed baking sheet.
- Toast the nuts for 3 minutes then remove the baking sheet from the oven and toss the nuts. Continue toasting the nuts until you smell a rich nutty flavor and the almonds are a light golden brown, about 3–5 minutes more. Allow the almonds to cool until you can handle them.
- Add the almonds and salt to the bowl of a food processor or blender. Pulse the almonds until they are chopped and crumbly.
- Process or blend the chopped nuts, scraping down the sides of the bowl as needed. Watch as the almonds break down and start to form a ball or large clumps in the food processor.
- Keep on processing! The almonds will take several minutes to process, eventually the nuts will turn into creamy almond butter.
What Kind of Sweeteners to Use
If you prefer your peanut butter on the sweeter side you can add 1 tablespoon of honey, maple syrup, or agave syrup. Only add 1 tablespoon of your sweetener of choice—the more liquid sweetener added, the thicker/stiffer this spread will become (counterintuitive, I know). An additional option (and a sweeter option) is to use ¼–⅓ cup of Confectioner’s sugar.
Flavor Variations & How to Enjoy Them
Want to take your almond butter to the next level? Try the following flavor variations to customize your almond butter.
- Blend a couple teaspoons of cocoa powder into your almond butter for a chocolatey almond spread.
- Add coconut flakes to your almond butter by toasting unsweetened coconut flakes on a baking sheet for 3 minutes at 400ºF. Blend the toasted and cooled coconut flakes into your almond butter. Want to give your smoothie bowl the wow-factor? Drizzle this version of almond butter on top of your bowl.
- For a mocha spread, blend 1 tablespoon of cocoa powder and 1–2 teaspoons of instant espresso powder into your almond butter. This variation is perfect to drizzle over a warm slice of banana bread—Woah! Sounds like a perfect way to start a Sunday morning!
- Sprinkle ground cardamom into your almond butter and sweeten it with honey for an aromatic, piney, and floral flavor. You cannot beat this flavor match-up! This variation is perfect to add to a bowl of oatmeal and fresh berries, or drizzled over a muffin.
How to Make Crunchy Almond Butter
Like your almond butter with a little crunch? After pulsing the almonds until they are crushed, remove some of the chunks and set them aside. After processing the remaining almonds into creamy almond butter, stir in the reserved chunks.
How to Make Drippy Almond Butter
Like to drizzle smooth and creamy almond butter over a banana, on top of oatmeal, or on ice cream? Toasting the almonds releases natural oils that make them easier to blend into butter. Adding additional oil can make a looser almond butter for those of you who want to drizzle your almond butter over your favorite foods.
I recommend mixing 2 tablespoons of extra virgin olive oil or walnut oil into your almond butter for a more pourable and creamy consistency. Extra virgin olive oil will add a slightly bitter taste and walnut oil will add a rich nutty flavor to your almond butter.
If you prefer to use a neutral oil to make drippy almond butter, I recommend using canola or grapeseed oil instead.
I’d avoid using coconut oil—it adds a great flavor but does solidify when chilled.
How to Store Homemade Almond Butter
Homemade almond butter will last for up to 1 month stored in the fridge in an airtight container (we like glass).
Did you make this homemade almond butter recipe?! Let me know how it went—leave a comment and star-rating below. And if you snapped a pic, share it on IG and tag me @zestfulkitchen. I love seeing what you make!Print
Homemade almond butter is leaps and bounds better than store bought. Not only is it easy to make, but you can control what goes into, how much added sugar is in it, and what type of oil is added (if any). Play around with added spices for even more deliciousness!
- 1 pound unsalted raw roasted almonds
- ¼–½ teaspoon kosher salt
- ¼ teaspoon cinnamon or cardamom, optional
- 2 tablespoons honey, optional
- 2 tablespoons olive oil, optional
Heat oven to 350ºF with rack set in middle position.
Arrange almonds in an even layer on a baking sheet. Roast almonds in oven until fragrant and light golden brown, 10–14 minutes. Let peanuts cool on sheet 10 minutes.
Add toasted almonds and salt to the bowl of a food processor (or high-powered blender) and pulse until finely chopped. Continue processing, scraping down the bowl as needed, until a smooth, creamy and drippy almond butter is formed.
Add cinnamon or cardamom, if using and process to combine. Season with additional salt to taste.
If you add any liquid sweetener like honey or maple syrup you will need to add equal amounts of oil. Liquid sweetener does the opposite of what you think it would—instead of making it looser and more drippy it actually makes it stiffer. If you want to sweeten the nut butter without adding extra oil, use powdered sugar.
Oil: you can also use walnut oil, peanut oil, avocado oil, or grapeseed oil. I prefer olive oil for it’s flavor and health benefits.
- Serving Size: 2 tablespoons
- Calories: 165
- Sugar: 1g
- Sodium: 36g
- Fat: 14g
- Saturated Fat: 1g
- Carbohydrates: 6g
- Fiber: 3.4g
- Protein: 6g
- Cholesterol: 0mg
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