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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