Homemade Almond Butter

One of my favorite foods when I was growing up was peanut butter. I loved dipping an apple in it or spreading it on crackers for an after school snack or rolled as a pb&j burrito for dessert created by my mom. While I still love peanut butter, my new obsession is almond butter. I didn’t find out that almond butter existed until I was roaming the aisles of Trader Joe’s.  I figured, since I loved almonds, why wouldn’t I like a spreadable version of almonds? From that point on, I’ve been addicted. I use it in place of peanut butter but also have found great uses for it. I swirl it into my morning oatmeal, make almond butter & honey sandwiches and the usual Sarah move, dipping a spoon in it while no one is looking.

On-the-shelf almond butter can be more expensive than peanut butter so a great solution is to make it yourself. It’s super easy and only has one mandatory ingredient (that’s what I call a fantastic recipe!) Another bonus to making your own almond butter is, you know exactly what is in it and when you find bulk almonds on sale, you can really save.

Now to the recipe…You will need the following ingredients and tools to make this recipe.

-1 cup of dry roasted un-salted almonds

-1/8 teaspoon salt  (if using)

-food processor (or blender)

-silicon or rubber spatula to scrape down the sides of the food processor

-plastic container or mason jar for finished almond butter

All you need for almond butter

All you need to make delicious and healthy almond butter.

Step 1:

Place the cup of dry roasted almonds into the food processor.

 almonds

Step 2:

Begin blending the almonds for about 2 minutes. It will start to look like almond dust, but don’t freak out, this is normal!

Step 3:

Turn the food processor off and scrape down the sides of the bowl. Try to push as much of the almond mixture to the center of the bowl.

Blending the almonds to dust and scrapping down the sides

Blending the almonds to dust and scrapping down the sides

Step 4:

Continue blending the almond mixture for another minute to two minutes. Turn processor off and add the 1/8 teaspoon of salt, if you are using.  You can also add a dash of vanilla, maple syrup, cinnamon, pumpkin pie spice or any spice you’d like to try for an interesting and slightly different flavor. Blend for another minute.

Step 5:

Once again, turn processor off and scrape down the sides of the bowl. If you like a very creamy almond butter, you can also take out the blade (carefully) and mix with a silicon spatula. If you’re doing this step, add the blade back in and process for another 30 seconds until desired consistency.

Be patient! Let the mixer do it's job and blending the almonds down to butter!

Be patient! Let the mixer do it’s job by blending the almonds down to butter.

Step 6:

Turn processor off and carefully remove the blade. Using a silicon spatula scrape the almond butter into an airtight container and store in the refrigerator. The almond butter will keep for 1-2 weeks but it never lasts that long in my house.

The finished almond butter. Now, just scope into your plastic container or mason jar!

The finished almond butter. Now, just scoop into your plastic container or mason jar.

This recipe was inspired by one of my favorite healthy bloggers Heather at HealthyEatsAlmondButter.com. I hope you enjoy the almond butter and please note the fresher the almonds, the quicker the almonds turn to butter.

So have you tried almond butter yet? Have you made your own? We’d love to hear the variations of nut butters you’ve tried. Let us know in the comment section or forum!

I hope you enjoy,

Sarah

Posted in Recipes.

6 Comments

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