Homemade Almond Butter
Our all-natural almond butter recipe is great on toast, pita wedges, sliced fruit and even drizzled on a bowl of ice cream! It’s super easy to make, healthy and you only need two (that’s right—one, two) ingredients to whip this recipe together.
It’s a fun item to make! Watching the almonds transform from a whole nut to a powder then to a creamy paste is kind of awe-inspiring—don’t judge, we’re kitchen nerds!
To keep this recipe cost-effective, buy your almonds at a warehouse grocer or when they go on sale at your local supermarket. The results are so worth it!
Once your ingredients reach the desired consistency, there will be plenty of happy snacking. And of course, a little spoon licking too!
Almond Butter Recipe
- 1 lb raw almonds, skin on
- 1/2 tsp salt
- Preheat oven to 350 degrees then place almonds on a rimmed baking sheet. When the oven is preheated, bake almonds for approximately 12 minutes.
- Remove almonds from oven then transfer to a food processor fitted with a steel blade. Turn food processor on then allow the almonds to process for 10–12 minutes. You’ll need to stop and scrape the sides and bottom of the bowl often to ensure ingredients are evenly processed—especially during the first 5 minutes.
- After several minutes, the oil from the almonds will release transforming the mixture from a whole to a powder then to a paste. At this point, add salt then meticulously scrape down the sides and bottom of the bowl to ensure almond butter is completely smooth. Continue processing until the almond butter is smooth and creamy then transfer to an airtight container. Store in the refrigerator for up to 3 months.