What took me so long to make almond butter? I just enjoyed homemade almond butter on toast for breakfast, and I must say—it’s far superior to store-bought almond butter. Homemade almond butter is ultra thick and creamy, and it tastes like warm, freshly roasted almonds.
Now that I know the difference, I can’t go back to buying jars at the store. I blend a tiny bit of cinnamon, vanilla and maple syrup into mine to make it taste extra special. Why not?
Homemade almond butter is more affordable, too. The math is simple. One pound of almonds yields one pound of almond butter (or 16 ounces), which is the size of the standard almond butter jar at the store. Just compare the price of one pound of raw almonds to the price of your favorite almond butter.
The cost savings depend largely on the almond butter. I’ve bought jars of almond butter at Trader Joe’s for seven dollars, so there’s not much savings opportunity there.
However, I’ve seen almond butter on shelves demanding seventeen dollars per jar. Seventeen dollars! For blended-up almonds! This is highway robbery, and I will not be robbed.
Homemade Almond Butter Tips
When it comes to making almond butter, patience is key. It might seem like the whole almonds will never turn into creamy nut butter, but they always do. Don’t give up!
Buy raw almonds and roast them in the oven yourself. Warm almonds blend more easily and offer maximum fresh almond flavor. Roasting the almonds only takes 10 minutes, and it’s absolutely worth it.
Roasted almonds offer the same nutritional benefits as raw almonds (protein, fiber, healthy fat, and vitamins), although their vitamin content is a tiny bit lower. The flavor difference is absolutely worth it, in my opinion. The “raw” almonds you buy at the store have probably been heat-treated to kill bacteria already and will inevitably warm up from the heat of the machine, anyway.
Watch How to Make Almond Butter
Suggested Equipment
Making almond butter is easy, as long as you have a sturdy food processor or blender and some patience. I’ve successfully made almond butter in my Cuisinart food processor and my Vitamix blender (affiliate links).
The blender may have been a few minutes faster (the tamper is handy to press almonds down into the blades), but I couldn’t tell a difference in the texture or flavor of the final product.
My favorite way to enjoy almond butter? I love it on whole-grain toast with berries on top (fresh berries, defrosted frozen, or chia berry jam). You can also spread almond butter on quick breads, like banana bread or muffins. Or, blend it into smoothies or swirl it into yogurt for extra protein.
This freshly roasted almond butter would make a lovely handmade gift. Just tie a ribbon around the jar and it’s ready to go. If this recipe spurs a nut butter kick, try making homemade pecan butter. Please let me know how you like this recipe in the comments!
PrintHomemade Almond Butter
- Author: Cookie and Kate
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 16 ounces 1x
- Category: Nut Butter
- Method: Blended
- Cuisine: American
Homemade almond butter is healthy, affordable and even more delicious than store-bought! It’s easy to make, too. You’ll just need a good food processor or blender. Recipe yields about 1 ⅔ cup almond butter (that’s 16 ounces, the equivalent of a jar of almond butter from the store).
Ingredients
- 16 ounces (3 cups) raw almonds
- ¼ teaspoon salt
- Optional: ¼ teaspoon ground cinnamon
- Optional: ½ teaspoon vanilla extract
- Optional: 2 tablespoons maple syrup or honey
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Spread the almonds across a large, rimmed baking sheet and toast the almonds for 10 minutes, stirring halfway.
- Let the almonds cool until they’re just warm (not hot), about 10 minutes.
- Transfer the almonds to a high-speed blender or food processor. Blend until creamy, pausing to scrape down the sides as necessary. You’re going to think it’ll never blend, but be patient! The almonds will go from flour-like clumps, to a ball against the side of the food processor (keep scraping down the sides and breaking up the ball), and finally, it will turn lusciously creamy. If the mixture gets crazy hot along the way, stop and let it cool for a few minutes.
- Once the almond butter is very smooth and creamy (no sooner!), you can blend in any add-ins you would like. I always add salt, for more flavor overall. You can also add cinnamon for a hint of spice, and vanilla and/or maple syrup for almond butter that tastes more special than store-bought.
- Blend until the add-ins are evenly dispersed. When I added maple syrup, I had to let the mixture cool, and then blend a few additional minutes, to make it creamy again.
- Let the almond butter cool to room temperature, then transfer the mixture to a mason jar and screw on the lid. Store in the refrigerator for up to 2 weeks, or until you see or smell any signs of spoilage.
Notes
Change it up: You can create a mixed nut butter by substituting raw cashews, walnuts or pecans for some of the almonds. Just roast them all on the pan together.
Suzi Gumina
Omg! sooo good. sooo easy. I used my Ninja blender and it took almost 15 min to get to a creamy texture with all the scraping. I added 1/4 t kosher salt, 1/2 t cinnamon and 1/2 t Mexican Vanilla. I am soo excited! it is so good and did not cost me $13.95 like my last jar of almond butter from Apple Hill, CA!
Kate
Hooray! Thank you for taking the time to comment, Suzi.
Marsha
What setting did you put the blender on
Angela
I accidentally forgot about my almonds in the oven but even being overcooked this was still delicious! I just added a bit of avocado oil to help it along as it was very dry from overoasting the almonds (oops!) Glad I could salvage it! I have also made this when I did not overoast the nuts and it always comes out yummy!!
ines
how much almond butter does this make
Mark State
8oz of Almonds makes 8oz of butter. Nothing added nothing taken away….
Susie
Amazing! You are right, you think it’s never going to happen then … voila! Your almonds turn to almond butter! I didn’t add any ingredients to my mixture as this was my first attempt and I just wanted the plain and simple taste of the nuts. My gramma used to make me almond and cashew butter as a child as I’m allergic to peanuts… I inherited her Cuisinart when she passed and I’ve finally put it to proper use.
Kate
Thank you for sharing, Susie! I’m excited you enjoyed it. I’m sorry to hear about your grandmother! My thoughts to you and your family.
Lena
My granddaughter is allergic to peanuts, so where do you purchase your almonds that they are not in a peanut facilty?
Thank you
Kate Matney
Got a Braun food processor for my bday and yours was my first endeavor! Followed your recipe exactly and it was delicious….smooth and creamy. Cannot wait to spread on apples, pretzels, crackers. Thank you.
Michelle
So I bought Marcona Almonds (roasted) from Costco. I bought them months ago and have barely ate them. I’m out of almond butter abs thought, what if I used my roasted almonds from Costco to make almond butter ? Is this a terrible idea ? The Marconi almonds are softer then most almonds so I’m wondering if it could be okay when I throw them in the food processor. Anyone have thoughts ?
Kate
Hi Michelle, I don’t know if they will be too dry or old since you have had them for so long. If you try it, let me know! Sorry to not be of more help.
Dee
Can you use roasted almonds (pre roasted)
Kate
Hi Dee! You can try it. Sometimes store bought roasted are too dry so doesn’t provide the same result. Let me know!
Kassidy
I’m using dry roasted almonds from Trader Joe’s and I’ve been blending for a while now… still going
Kate
Hi, It’s likely how they were roasted. I’m sorry it didn’t work well for you!
b
i used trader joe’s roasted & unsalted almonds and it worked great!
Charles Van Heyden
Well, unless your almonds are more amenable than the ones my local grocery store provides I will have to add some peanut oil since the blender (and it is a healthy one*) has done nothing in five minutes to give hope or even a sign that a butter will ensue.
*14 Speed Oster
Kate
Hi Charles, I’m sorry you didn’t love this one. It does take some time, but this may not be the recipe for you.
Carmen Fraser
It took 20 mins in my blender but we got there in the end and it doesnt look like its working until the very last minute.
Charles
Your reply reminds me to get a quality ‘food processor’ and now I have the funds to do just that!
Charles
I now have a ‘Ninja’ blender and with it I can make smooth almond butter in 4 minutes. That’s the speed I wanted. Tks for reply.
Cbj
First time almond butter maker . The recipe was good I did add a bit of warm water and almond oil . I’m still blending but I’ve taste testing it and it’s yum.
Kate
Thank you for your review!
A
You really expected results in 5 minutes?? It literally says in the recipe that it’s gonna take longer.
Siobhan Dunne
Wow! This recipe was absolutely amazing. Tasted much better than any store bought almond butter – went down a treat!
Kate
Thank you for sharing, Siobhan! I appreciate your review.
Laura
You are my first recipe for my first almond butter. You are right. It takes awhile to get there. I am using a Ninja blender and used only 1 cup of almonds. It still took me over a half hour of blending. That could be because I was a bit afraid to just let it go, I was afraid it would burn up without more liquid. But, with scraping and replacing and perseverance, we got there. I only used the sea salt for now as I am learning to stay away from sweetners. Thank you for being one of my top results for DIY Almond Butter!
Silvia Chavez
I made the recipe to half the size, added a touch of coconut oil for extra creaminess. This recipe only cost me about $1.80 to make since I had most of the ingredients on hand and bought about 1.60 lb. of Almonds at my local Sprouts at 3.99 for the pound. It definitely beats having to dish out $10-13 and I have so much more fun making it!
Kate
Thank you for sharing! I’m glad you had fun making it.
Far
Omg I had it to the perfect creamy consistency and then added the maple syrup. Ive been processing it for a good 10 minutes now but it just won’t come together. Its like flaky sand now. :( What do I do? Im thinking of adding some oil at this stage but worried it may ruin the flavour.
Kate
Hi Far! I’m sorry to hear that. Did you keep processing it and did it work? Did you roast your almonds?
Jordan
I had the same experience. It was nice and creamy and then I added the extras and poof, everything separated. It was was like I had one really hard ball of dough separated from a pool of oil in the bottom of the blender and I could never get them to meld back together afterwards. I will try again, but this first try was, unfortunately, a disaster :(
Kate
Hi, I’m sorry to hear that. Was it cooled down before you added the ingredients? Did it seem warm?
Bernsie
This also happened to me but I continued processing and it became creamy again. Great recipe and tasty butter.
Marilyn
Add extra maple syrup to make dough for the most beautiful biscuits and that’s all the ingredients usually around 1/4 of a cup maple syrup to jar of Almond butter mix to dough roll into balls flatten alittle with a fork pop in the oven 12 to 15 min on 160
Abigail
Hi so I’ve been reading a lot of the comments having the same problem and I had this problem as well and I kept blending it and it eventually turned more liquidy. Just keep blending for 15-20 minutes but taking breaks so that your blender doesn’t break.
Marily
thank you Kate! best almond butter ever!!!!
Kate
I’m delighted you think so, Marily! I appreciate your review.
Marina Carlesimo
I loved it! Took me 40 mins to get it creamy, then I added honey and it took me more 30 mins! I ate almost half of the butter preparing it! So delicious!!
Megan
LOVE LOVE LOVE !!!! I just recently move to study in Korea and couldn’t find any proper none sugary natural almond butter (I’m from the Uk and have boxes of it there…) so decided to experiment :) Never going back !!!
Kate
Wonderful to hear, Megan! Thank you for taking the time to review.
Rajni
It came out so beautiful and creamy. Thank you for the recipe:)) Five stars!
Carina
Just made this and omg!! So easy and so yum!! Thank you for this recipe :-)
Cassandra Woolford
I’ve never made any type of butter and I categorically do not like peanut butter, however I’m wanting to make some Healthy protein bars and everything has nut butter in it. Almond butter is not easy to purchase especially in the current climate so I thought, why not give it a go. The recipe is SPOT On! I don’t have a blender, but I do have a mini chopper.Worked like a charm. I had faith as per your instructions and voila – Nut butter. Texture and taste wise it is not my preference (there is no chocolate) and it seems a tad dry, I like the suggestion to add a little coconut oil, I will try this next time. Thanks so much for the recipe Kate, I can now make my Chocolate Protein bars.
Kate
I’m happy you loved it, Cassandra! I appreciate you taking the time to review.
Katie
While this was delicious, it broke my $500 Vitamix.
Kate
Hi Katie, I’m sorry to hear that! I have made this several times in my Vitamix with no issues. Vitamix has great customer service. I would call and see if yours is still under warranty. They are usually 7-10 yrs.
James
It broke my Vitamix too. I’d had it for two weeks
Kate
Hi James, I’m sorry to hear that. I have never had issues. Vitamix has great customer service and warranties are usually 7-10 years.
Tricia
I first tried without roasting the almonds (honestly got so excited to try this recipe i forgot the roasting step)… could not get a creamy enough texture… then tried roasting them first and OMG just the smell alone was amazing..but i did achieve
that creamy texture . Thanks for the recipe ! I’ll definitely make this again.
Amanda
We have a ton of almonds from our tree that needed to get used so I figured I’d give this a try. OMG so delicious!!! I’m so glad you mentioned several times to be patient during mixing because I would have given up otherwise. It took around 30 minutes in my old food processor (with lots of breaks to scrape the sides and let it cool) but it finally came together and I am eating it straight out of the food processor because I couldn’t wait! Will make again!
Kate
Hooray! That’s great, Amanda. I’m glad you loved it.
CC
This recipe is amazingly delicious! Thank you! it has so much flavor it was like a party for my palate.
Kate
Thank you for sharing, CC! I appreciate your review.
Kee Ontee
For those of us who have never ventured down this “butter” path, until today (me! me! Me!) it would be more kind for the authors to give more definitive time lines as to how long this whole process takes…instead of just ” be patient, it takes time”. In actuality, I didn’t want to burn my motor out on my professional grade cuisinart… There are “stages” that the nuts go through: whole to chunks, chunks to tiny bits, bits to a flour consistency; flour consistency to a grainy sand consistency; then sand to butter…..it took approx. an hour to go from whole almonds to “butter”; and I ran the machine in 15 minute increments—cooling the motor for a couple hours in between runnings and pulsing it…. it is delicious!! It does work; but the majority of people will have no idea the actual time it takes to get it from nuts to butter. (( approx 1 hour of processing 2.5 cups nuts to get 2.5 cups nut butter)) we added a bit of salt, a tad of cinnamon and about 3 TB of raw unfiltered honey….it was still too glompy for us and so I added two tsp of organic cocoanut oil and “that” was the magic the recipe seemingly needed to get a true butter / spreaedable consistency. Yummy!!
Kate
Hi Kee, I appreciate you taking time to share your experience. I wish I could provide that type of detail, but it honestly just depends on the nuts and machine you are using. Mine personally doesn’t take that long. I’m happy you enjoyed it!
Kino
I’ve been meaning to switch to homemade nut butters for the longest time and used this recipe on my first try and WOW. I’m so impressed by the result and I’ve truly converted. As mentioned above, the key is patience and for a minute I thought I was doing something wrong, but behold the creamy and glossy consistency came and I couldn’t be happier! I added salt and honey for the perfect balance :)
Kate
That’s great! I’m glad you loved it, Kino.
Erin
I am planning on making this recipe tomorrow. I see how much blending time it’s taking. Would it skip a step if I chopped the almonds into smaller pieces before starting the blending process?
Kate
Hi! Sorry for my delay. It can depend on your machine. What did you end up doing, Erin?
Kate
Oh no! I’m sorry to hear that. Were your almond old?
Ofer Duncan
Hi Just wanted to know please the shelf life of the home made butter , thank you.
Ofer
Julie
Great recipe. I am blending until smooth,, almost runny- when I add the salt, cinnamon, vanilla and honey the mixture becomes very thick and chunky again. What is going on?
Kate
Hi! Did you allow it to cool before blending again? It will take some additional time after to add those to get back to the creamy texture.
Michelle
16 ounces of almonds is 2 cups not 3 cups?
Kate
Hi Michelle! The measurements listed are correct. If you try it, be sure to let me know what you think!
Edwina
Hi Kate,I just made this.So easy and yummy.I added the salt and maple syrup.You are right,it takes time to get creamy but patience paid off.I had to cool a few times as well.Thank you!
Wina
Erica
This is such a tasty recipe! One question for you- whenever I add the honey at the end, the creamy texture becomes hard…. Is there a replacement or some way to prevent the almond butter from solidifying (while still keeping the sweet taste)?
Kate
Hi Erica! Be sure to let it cool as it says in the steps. I hope that helps!
Sara Bush
I never achieved smooth and creamy, and although I added each of the optional ingredients, it tastes a bit bitter.
Kate
Hi Sara, I’m sorry to hear that. Did you add more salt?
Giulia
Made the almond butter and absolutely love it It was so easy. I used the food processor. It’s creamy and delicious. Thank you!
Giulia
Raquel
Hi all, this was my first time ever making almond and cashew butter. It was as easy as ABC. However, I can only speak of my successful result and the use of a 7 cup Kitchen Aid Food Processor (which was use for the first time). I can safely say that I will not be purchasing Almond Butter as this recipe is so simple and effective in creating a delicious almond and cashew butter. Please encourage all your friends to make their own butter using this recipe will certainly promote good health.
Robin
I couldn’t see a video that was called for in the article. I’d like to see it,
Katie C
Thank you so much for sharing this recipe! It checks a lot of boxes for me—not having to stir a jar for 10 minutes to get it smooth, being able to use my own glass jar, and it really was easy to make (and tasty)! I truly will never buy one from the store again :)
Kate
You’re welcome! I’m glad you enjoyed it, Katie.
Sandra
I love almond butter but disclaimer the almonds in the mixed nuts from Costco. I had a few cups of almonds just sitting in my shelf and thought I’d try this recipe with them. Turned out delicious! They are already salted and roasted, so just had to blend them. I used my food processor.
Angela
Hi Kate. I tried this recipe and it was successful. But to my disappointment, when I added maple syrup, the mixture got all clumpy again. I cooled the mixture and processed again but I had no luck. I then mixed it up with some oats and banana to make energy bites. What do you think must have gone wrong?
Regards,
Angela
Kate
Hi Angela, How long did you blend again?
Angela
I blended it the 2nd time for slightly more than 10 minutes, and since the mixture was starting to get quite hot, I decided to let it cool down first. I blended it again later for about 5 minutes and still saw no progress.
Kate
It may have needed a bit more time since it got hot. Sorry to hear you didn’t have great results.
Amy Wong
I was so hopeful for this recipe but it didn’t work! And believe me, I was persistent! Now, I’m probably at fault, so I will try again.
Is there a reason why using soaked almonds wouldn’t work? I’m wondering if it’s because the almonds I used were previously soaked. Should I have toasted them longer?
Kate
Hi Amy, I’m assuming that impacted the results. I haven’t tried it with previously soaked, so can’t say for sure.
Susan
Amazing! I blended mine in a Cuisinart, and added salt, vanilla, cinnamon and little agave. OMG. Why have I ever bought this instead of making it?!
One thing I did totally on accident, because I am a bonehead and can’t read, is put the hot from the oven almonds right into the processor, *along* with the mix ins. I know, I know, supposed to wait until everything is creamy and cool! But take heart if you are as clueless as me, because it worked out fine! It took a while but I just cleaned the kitchen while I let the Cuisinart do it’s thing and voila, creamy awesome butter! Thanks again!
Connie
What kind of blender/food processor do you use? I think I’m using the wrong thing. I’m using a Cuisinart 700 Watt chopper grinder. How long does it take to turn into a luscious cream, as you described it?
Kate
Hi Connie, I used a food processor for this recipe. It does take sometime to become creamy, depending on your machine and specific almonds.
Tiffany
I don’t feel like I got it to look as creamy as the one in the picture but it tastes good
Kate
If it tastes good, that’s what is important! Thank you for your review, Tiffany.
Cheryl
I just loved this with all the additives
I have since made a new lot without additives as I could not find your recipe and it sure was boring. I have since found yours again & this will be the only one I make from here on in
Thanku so much
Kate
You’re welcome, Cheryl! I’m happy you plan to make this one again.
yuko
this tripped a breaker and broke my vitamix :( but i transferred the batch to my food processor and it worked beautifully. just wish i had started with the food processor. otherwise very simple. i added more salt than called for but omitted the other add-ons. will try those
next time.
Kate
Hi Yuko, I’m so sorry to hear that! I haven’t had issues. Have you checked with Vitamix support?
Steve Melton
Do you leave the skins on?
Kate
Yes! No need to remove them.
Michelle
Thank you so much! Your directions made this truly easy. I used slivered almonds, so it was extra quick, and my food processor didn’t even get warm.
Kate
You’re welcome! I’m glad it turned out for you.
Agnes
Made this today using my blender and they are super easy! thank you!!! One question though, is there anyway to improve the almond taste? I toasted my almonds before grinding and didn’t add any vanilla extract or cinnamon. This is the first time I make almond butter (I’ve made peanut butter & cashew nut butter before) so I am a bit surprised that the almond butter has such a mild taste. Any thoughts?
Thank you again for the recipe!!!
Kate
I’m glad it worked! It could be your almonds. They can vary.
Kimberley Chan
I’ve never tried making any nut butter before but this recipe is amazing! Will try other nuts in the future
This took 50 years I swear – I was exhausted by the end of it. I was being super cautious as it was my first time and it never turned into a ball whatsoever and got kinda grainy yet smooth. Whatever – put that batch aside to make another one and I decided to let it go, not caring about how hot it would get and it did that ball thing and suddenly became smooth and that only took under 5 mins whereas the first batch took me 40mins. Added the two batches together and it was soooo smooth and creamy!
Used a kentwood food processor and roasted my raw almonds in my the air fryer (Phillips brand) at 180°C for 10-14 mins. Also used Australian bush honey and Dutch cinnamon
Thanks for this recipe
Kate
Thank you for sharing, Kimberley!
Cherrise
worked so well – thx for sharing thst the mixture thickens after adding the maple syrup & to wait till cooler to re blend to make it smooth again.
I’ve never made not butter before & was pretty impressed.
I like the fact that your recipe didn’t add oil.
Laura
I had similar results to others. Seemed pretty smooth- as smooth as it was going to get, but turned crumbly after the salt, vanilla and maple. I wonder if the almonds were a bit old. I got them in bulk, but they were pre-packaged. Might try adding a little oil as someone suggested, or just use it in smoothies. Nice recipe though! I’ll try it again with fresher almonds.
Kate
I’m sorry it didn’t turn out! How long did you keep blending after you added the add-ins? It can take more time after that depending on your almonds.
Louisa
This was so easy! I was a little skeptical that it would ever get smooth but once I used the high setting on my Ninja food processor (instead of puree) and let it go for several minutes before scraping, it was like magic!! I couldn’t believe indidnt have to add extra oil or water! Indid add some vanilla and cinnamon. Wow so good! It was for my husband but I love it!
Kate
Hooray! Thank you for sharing, Louisa.
Danielle
How long does one jar stay good for
Kate
Hi Danielle! See the final step. I hope you love it!
Emily Guaman
What kind of syrup did you use? Can I use agava instead ?
Kate
Hi, I haven’t tried it with that. I used maple syrup.
Tonia Schansberg
How do I store it? And how long will it stay good?
Kate
Hi Tonia, see the final step. I hope you love it!
Lisa Van der Merwe
Amazing recipe, thank you!! I am surrounded by Almond Trees… so I unshelled enough… roasted them, and follow your recipe through.
So delicious!! I am off to go pick some more Almonds for a new batch!! ;)
Kate
Great to hear, Lisa! Thank you for your review.
Joelle B
Ok so just made it. Tastes amazing but the color is very dark. Is that because I over roasted the almonds.
Mary
Yum yum yum! Didn’t do the add-ins, but made this exactly per your instructions otherwise and it was perfect and delicious. Will definitely be making this frequently!
Kate
That’s great to hear, Mary! Thank you for your review.
Terri56
Hi,
I made the recipe and it was very good! I also added a tad of coconut oil and some apple. Thoroughly enjoyed it!
Terri56
Manon
Wowwwwww, this is the best almond butter I’ve ever had! It’s literally half the price of the almond butter I buy at the store. I used a food processor and it worked great with a bit of patience and some breaks to let the machine cool down every now and again.
Kate
I’m happy you loved it, Manon! Thank you for your review.
Resha Sabre
I’m going to make almond butter and you’re the first place I’ve come for the perfect recipe.
I do have one question about the almonds, though. I buy raw, organic almonds in bulk. I keep them in the freezer until ready to use.
I was thinking that if I soak them in pure water to begin the sprouting process, they’d plump and and be delicious as butter.
Is the roasting necessary in this case? What is the advantage of roasting them first?
Thanks for your wonderful recipes!
Resha Sabre
Danielle
I’m looking forward to trying this recipe tomorrow, but wanted to ask beforehand if there’s any difference in adding the “optional mix ins” in the beginning when I add my almonds as supposed to adding them in later.
Kate
Hi Danielle! What did you end up doing? You want to add them once you grind the almonds into butter as written. I hope you enjoy it!
Linda A
This was pretty easy, but I think I ruined it when I added sugar-free maple syrup (Walden Farms pancake syrup). The mixture went from being creamy, to chunky, almost crumbly. I kept mixing (in my food processor) but I couldn’t get that smooth consistency back :( It might have been something in the artificial syrup that messed it up. It’s still good! I spread it on some rice cakes. Next time I will omit anything artificial. Thanks!
Kate
I’m sorry to hear that! I’m glad you were still able to enjoy it, Linda.
Annette Cape
I must try this however the skins of the almonds should be removed as they are an enzyme inhibiter.
I soak my almonds overnight and in the morning peel the skins while they are still wet as that is easier.
This could be painful as you would need to peel a lot of almonds to make this butter.
Lavanya
Thanks for yet another fantastic recipe, Kate! I buy large bags of almonds from Costco that often sit in my fridge for months…now I won’t have that problem! :D I recently purchased a Cuisinart food processor and this was the perfect recipe. Turned out great with the 1/4 tsp salt as you suggested. I’ve never bought almond butter in the store before because it’s so expensive but now I’ll be making it at home!
Kate
You’re welcome, Lavanya!
Mya
Oh my goodness this almond butter recipe is the bomb!! I absolutely love almond butter but don’t absolutely “love” the price! This is an amazing + quick way to get rid of some almond and make an amazing source of protein! I did everything on the recipe and mine took less than 5 minutes!!! I was reading through the reviews and was preparing for it to be a super long process but it easily just blended and make the creamy butter that was in the picture! I roasted the almond and used them slightly warm so that definitely helped!! Hope all of your guys almond butter turns out amazing + thank you so much cookie and Kate for the recipe!
Kate
Wonderful, Mya! Thank you for your review.
Lakme K
Amazing! Perfect recipe for nut butters. Are the almonds warm from the oven while grinding in the processor or do you let them sit out before putting it in the processor? Also, do you immediately transfer the butter in the jar once done? How to avoid moisture getting into the jar while packing?
Kate
Hi Lakme, see step 2 on letting the almonds cool. Yes, transfer to a jar. I’m not sure on the moisture question as this needs to be stored in the refrigerator.
Rodger
I do not like the idea of skins on as this raises the Lectin in the product. Roasted is not for me either unless it reduces the Lectin. Is the recipe the same as for blanched Almonds?
Kate
Hi Rodger, this recipe is for what is written. I’m not sure about blanched. Sorry!
Lisa Schaffer
Can this be done with almonds that you let soak over night to help remove lectins from them.
Kate
I haven’t tried with soaked almonds so I can’t say for sure if it will work. Sorry!
Karen
I have a question. Why would it only last a couple weeks? I would think nuts have a longer life than that, especially in the fridge? It doesn’t say that on almond when purchased .
Thank you
Karen
Kate
Hi Karen, I would suggest using your best judgement.
Melissa P.
The best tasting almond butter ever! I usually buy non-sweetend, but the maple syrup was not too sweet and gave it an interesting flavor. Your recipe was very easy to make and did exactly what you said it would do. I will definitely make it again. But why does it not last as long as the unsweetend one I buy at Trader Joe’s?
Kate
I’m glad you loved it, Melissa! Use your best judgement with shelf life. That is how long it lasted for me.
Subhasri
Hi Catherine,
Thank you so much for sharing this yummy recipe. My daughter likes the store bought almond butter but I wanted to try at home.
Now I found your recipe, which seems not too difficult. Thank you once again
Subhasri
Nora
Kate, I got to tell you I just made my first batch. Absolutely loved it. I used to handful of walnuts along with the almonds when roasting. And then added some stevia cinnamon and almond extract to it. Out of this world fabulous! I’m a type 2 diabetic always searching for something to eat. This is great thank you so much for sharing. Also your enchilada sauce I have been making that for about a year now. I love it. Thank you!!
Kate
Hooray! Thank you for sharing.
Shivika
I tried making almond butter in my ninja (BL780 kitchen system). I didnt meet with as much success. After 2 days of pause and go,I have a very tasty but a bit dry ‘butter’, the texture is like ice cream/cookie dough. Can I save it? If not, how can I make it creamy and luscious? Please help me understand what went wrong :(
Possible mistakes-
I used the ice crushing pitcher and then switched over to the blender- which helped. I added maple syrup and 2 tbsp of oil to make it smooth. My machine over heated twice. How can I get the right texture without burning out the blender’s machine.
Kate
Hi, I’m sorry to hear that. I didn’t have issues in my food processor or blender. I wish I had more suggestions!
Wednesday Quansah
The first time I tried this recipe, it completely didn’t work for me, and I could not figure out for the life of me why…until I looked at the almonds I was using and saw that they’re dry roasted already. *Facepalm* So, when I roasted them again, I think I basically dried them out to the point where there was no oil left to make a creamy butter.
After I realized that, this recipe went absolutely perfectly for me. Thank you! :D
Kate
Oh no! I’m glad you figured it out and tried again. Thank you for sharing!
Tom
Made this today. Didn’t take nearly as long as I thought. My 40 yr old Cuisinart hand-me-down food processor never even heated up. I usually buy it freshly ground in the store but this is better and less expensive.
Kate
I’m glad you enjoyed it, Tom!
Julie W.
This recipe is amazing and so easy. My kids love the almond butter. I’ve been adding a little cinnamon and vanilla.
Natalie Laura Schneider
Love this recipe, thanks!!
Kate
Wonderful, Natalie! I’m glad you loved it.
Kim
I have 3 questions.
1. Does this separate?
2. Is it hard to spread once refrigerated?
3. If I want to give as gifts for Christmas, does it need to be refrigerated right away? How do I make it more shelf stable?
Thank you
Kate
Hi, I don’t find that it separates and acts like most nut butters when refrigerated. This isn’t made to be shelf stable.
Zz
Hey kate,
Have you ever tried making the butter with soaked and pilled almonds, I feel it might be easier for digestion. What are your thoughts?
Kate
Hi, I haven’t. I’m not sure how it would turnout without trying it.
Brenda
Hi! The first time I tried to make this was with my ninja food processor which was not successfully creamy. But it tasted so good. My second attempt, I used Ninja blender, voila it ended up creamy!!!! But as soon as I added “add-ins”, the creamy became stiff. Not sure what I did wrong
Kate
Hooray! I’m glad you tried it again, Brenda. I appreciate your review.
Myeesa Rutledge
My family LOVES,LOVES,LOVES this recipe ! Thank you so much for showing us the way to a healthier, more delicious way of eating and living. It was very simple to follow the instructions and was DELICIOUS! Can’t wait to try some more of your handmade dishes in the future!
Kate
That’s great to hear! I’m glad this butter is a hit for everyone in your family, Myeesa.
Anita
Great recipe. I used nutribullet 5 minutes and the butter was ready!
Kate
Hooray! I’m glad it turned out so well for you, Anita.
Troy Cox
Yum! Took a little time. Your right about the patience. I added a tablespoon of coconut oil for extra creamy.
Anvi
Hi! I made this recipe and the almonds turned to almond butter in under a 5 minutes. Which was very satisfying to watch. After this I had added a pinch of salt and about a tablespoon of maple syrup, but when I blended it the butter got very thick and lumpy. I tried mixing it a couple of times more and even added a bit of coconut oil but it didn’t help.
Any suggestions where I could have gone wrong?
Kate
Hi Anvi! Did you let it cool prior to blending again? That can impact your results.
Jackie
Is there a reason this only lasts in the fridge for two weeks? I buy almond butter from the store that is only almonds and salt and it will keep for months in the fridge.
Lora
Great recipe. What version of the vitamin do you have ?
Kate
Hi Lora! I have the Ascent series. Check out my shop page.
Heather
30 minutes later, still like powder
Kate
Hi Heather, I’m sorry to hear that. Were your almonds pre roasted?
Heather Green
They were.
Kate
If they were pre roasted via grocery store – that may have impacted your results due to how roasted they were/fresh/etc.
Lois
I made this nut butter today. It is by far the best recipe I have tried. You won’t be disappointed. I did find my nuts made a bit too thick so I drissled in a couple of teaspoons of Macadamia nut oil and that resolved the problem.
Kris G
I ended up with almond flour, what am I doing wrong?
Kate
HI Kris, How long did you blend it for? What type of almonds did you use?
Vijaya
I just put the almonds in oven on tin foils switched it on and left it for 30 minutes
Use Vitamix dry container to get coarse Almond flower
Then transfer to Vitamix blender setting 2 and 3. and left it at it’s own device attending to push the contents from the sides
Very creamy butter Never had to push whole almonds down as I had to when not used dry container. I like lain butter without any other add ons. It was great. Michi Sasha and Kuma my Shiba had finger licking too ….
Kimberly J
I tried it using my Cuisinart food processor. I thought I had got to creamy stage then added seasonings and it went back to crumbled. I let cool and go more and did this about three more times. I never got a creamy texture again. Couldn’t add a picture.
Kate
Hi Kimberly, I’m sorry to hear that. How long did you try to let it blend again?
Micki Nittler
I made this recipe today and used new food processor. It worked perfectly. Took about 6 or 7 mins to get it creamy. I didn’t add anything to it as that’s the way I like it.
Kate
Thank you for sharing, Micki!
Jess
So easy and good! Your were not joking when you said the mixture will get hot! I had to let it cool down 2x so thank you for putting that in the instructions! I used some almond butter to make homemade almond butter cups :) can’t wait to use it in many other ways!
Kate
I’m glad you loved it, Jess!
Carol
I’ve been making this in my Blendtec blender. I found toasting the almonds for 15 min works better for me. Anything less than that and they don’t seem to release enough oil to blend. When I toast them for 15 min my Blendtec can turn them into almond butter in less than 2min on it’s highest speed.
Deb
It worked great! I made 4 cups of almonds, and blended it in my Breville food processor. It took about 30 minutes. During the sandy phase I needed to stop every 15 seconds or so to scrape the sides. The machine began to whir differently and it was easy to tell, and did that about 20 times. Then when it began to get creamy the whole batch turned together. I continued for another 5 minutes or so. I added a pinch of salt and nothing else as I will use it for different purposes. For example: a spoonful of almond butter, some banana and some plain yogurt, then blend, makes a delicious and healthy smoothie to start the day.
Lois
Why does the consistency of the almond butter go from smooth and creamy to stiff and not so creamy once you add the maple syrup, etc.?
Kate
Hi Lois, did you let it cool prior to adding in the optional ingredients? It should go smooth again after additional blending.
Lois
Thanks, I’ll give that a try!
Vicki Merkel
Made today!
Thanks to Kate and reviewers for hints.
Not normally a patient person. Found it helpful to know steps in process and that it would take a bit of time (a little over 15 minutes).
Because I hardly ever make a recipe as stated, added a bit each of sea salt. royal cinnamon, sugar, coconut oil, and vegetable oil while processing. Not as healthy as original recipe but oh, so yummy!
Fatma
OMG! My nut butter turned out just awesome! I put half walnuts and half almonds. Instead of vanilla, I added cardamom together with cinnamon.
Wow, I am scraping the spoon of this nut butter. Thank you ever so much for the recipe.
Kate
I’m glad you enjoy it, Fatma!
Rosa
Delicious. Better than store bought! Super easy to make :)
Kate
I’m glad you enjoyed it, Rosa! Thank you for your review.
Alice
Are your recipes vegan or they have animal products in it?
Kate
Hi Alice! I do have some vegan recipes, but this is a vegetarian blog. I hope that helps!
Shanna
Has anyone tried not refrigerating this? That’s my big hangup with the natural butters. With 5 kids, we are some serious nut butter consumers, but I can’t wait for the butter to thaw in order to make lunches. Anyone not refrigerate?
Marianne Duerre
I toss the raw almonds with the maple syrup and cinnamon before roasting in the oven. Delicious!
I’ve also made this with 1/3 pecans, 1/3 cashews, and 1/3 almonds. So so good!
Kate
Thank you for sharing how you adapted this, Marianne!
Bridget
Yummy! Made today! I attempted one other time with another recipe/method and it was a fail, so I was super stoked when I saw this getting creamy! Probably took about 10 min roughly of blending. I did have to blend a few additional minutes after the honey add in! But super tasty and I love knowing I made it myself !
Kate
Wonderful, Bridget!
Ashley G
This recipe was really good!
I already used the almonds that said ‘roasted and salted’ on the bag but I roasted them for 10 minutes anyway. I used just my regular blender first on low and then high and just kept alternating. It only took me about 20 minutes for the consistency to be smooth. I just blended for a few seconds, scraped, blended, scraped, blended, scraped. I didn’t add any salt since I already had salted almonds. I added the cinnamon, a splash of vanilla extract and a splash of almond extract because why not? And I just eyeballed only about one tablespoon of honey. The consistency was thick, which sometimes the jar one can be too once the oil settles to the bottom. But I did what other comments recommended and added 2 teaspoons of coconut oil and it made the consistency a nice, smooth, easily spreadable almond butter! It’s delicious and worth a try! I will be using this recipe for my future homemade almond peanut butters!