Thursday, March 29, 2012

Homemade Almond Butter

If you’ve got a food processor, you can make homemade almond butter in a few minutes.  No preservatives, stabilizers, sugar, or salt here.  Just pure creamy almond goodness.  I am loving this homemade stuff much more than store bought, and I can’t put my finger on why.  It seems a little creamier, and the almond flavor is a little more intense.  Maybe I am appreciating the lack of salt and sugar, too? 

Homemade Almond Butter
Whatever the reason, this recipe is simple, healthy, and delicious.  My top two ways to eat it are on tart apple slices or with toast.  Look how creamy it is!


homemade almond butter

There are two things to keep in mind when making almond butter.

The first step is roasting the almonds, and you have a choice to make here.  Roast the almonds on the lighter side for an end product that is lighter in color and more almond-y in taste.  Roast the almonds longer, until they’re turning brown and are almost too roasted (we tested this out for you…you know, by accident) and you’ve got a much darker almond butter with strong bitter (almost chocolatey?) undertones.  I think the middle ground (about 10 min at 350) is best, but it’s fun to experiment with how the taste changes as you roast the almonds differently.

The second thing is that you need to let the almonds blend in the food processor for longer than you expect to get a truly creamy almond butter.  The first step is sandy, then the sand starts to clump and you may need to scrape down the sides a few times.  Then the almond butter begins to get gradually more and more creamy – let it go at this point for 2 minutes or so.  Done.

Homemade Almond Butter

Homemade Almond Butter

  • 2 cups raw almonds
Preheat oven to 350, then roast almonds on a rimmed baking sheet for approx 10 minutes or until fragrant and just beginning to turn golden brown.  We roasted our first batch of almonds a bit too long, which resulted in a very dark and slightly bitter almond butter (see notes above)
Let almonds blend in the food processor as they move from sandy to clumpy to smooth and liquid-y.  When they seem like they’re getting smooth, let them run for 2 minutes or so…otherwise our final product tended to be a little more firm than we liked.
homemade almond butter

48 comments:

  1. goodness!!! I LOOOVE almond butter. yours sounds absolutly delightful :)

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  2. How weonderful. How long would these keep do you think?

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  3. Your almond butter looks so wonderful!!! What kind of food processor do you have?

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    Replies
    1. My food processor is the KitchenAid 12 cup. I got it in 2009 or so, and I love it!

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  4. I use to make almond butter. Will have to try it again. Sounds delicious.
    Judy

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  5. We would very much like to syndicate your blog on Thrifty & Green www.thriftyandgreen.com please contact us at cmcgrath@thriftyandgreen.com we would love to include your recipes and wonderful advice in our archives!

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  6. I love that this is the easiest recipe EVER. I buy almond butter all the time, but I've never thought to make it! I'm so inspired. Thank you.

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  7. Hi,

    This may be a stupid question but I bought a bag of raw roasted, unsalted almonds from Trader Joe's. Should I just skip the roasting part since they are already roasted or buy another bag of just raw almonds and start fresh?

    Thanks,
    Kristin

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    1. Hey Kristin, I think you may have a typo in your comment, you said "raw roasted almonds" which are opposites... :)

      I think you mean that you bought a bag of roasted unsalted almonds, which you could DEFINITELY use in this recipe. You will lose the control in how dark you roast the almonds (because it is already done for you), which is kind of fun to play around with, but really I'm sure Trader Joe's roasts their almonds very nicely. So - use those almonds! and report back :)

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  8. Hi Sarah,

    You're right, that was a typo :) I love how these almonds taste just out of the bag, perfect roasted-ness for me so I think they will be fine. Thank you for getting back to me and I will definitely let you know!

    Kristin

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  9. Does this need to be refrigerated and how long should it last/keep?

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    1. Erin, yes it should be refrigerated if you want it to last for as long as possible. I'm not sure what the upper limit is on shelf life, I judge mine by smell/taste. My almond butter has lasted 1.5 weeks before I've eaten it all.

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  10. i love that there isn't any oil, sugar or salt in this recipe.
    Will be trying it tonight!
    x kat

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  11. CAN I USE FLAKED ALMONDS? I FOUND SOME REASONABLY PRICED ONES IN MY LOCAL INDIAN SHOP

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    1. I dont think that'd be a problem, as long as they are roasted & have no other ingredients in them

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  12. I made this last night and IT. WAS. DIVINE. I swear, I could hear angels singing as I ate it straight up with a spoon. Thankfully I ran out of peanut butter for a recipe and only had almonds on hand and thus googled "homemade almond butter" and found you. My husband and I went to bed still talking about it last night and another scoop was the first thing I ate this morning. I can't wait to go home and eat more. There is something wrong with me to fall this in love with a nut butter.

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    1. Angie! That is exactly how I felt about it! I'm not sure why it is so good, but it just is. Glad you agree :)

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  13. Thanks for this great tutorial! I made some and couldn't believe how easy and good it is! So much cheaper making it myself, too.

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  14. Great recipe. So good that I skipped my nightly dark chocolate morsel after having a spoon of this fresh from the processor after I made it tonight.

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  15. Oh my, oh my!
    This is sooooooo good!
    Was looking for an uncomplicated almond butter recipe when I came across your website.
    I had a dinner of almond butter, bananas and some apple juice.
    Very simple and oh, so satisfying....

    Thanks a mil!

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  16. I would really like to send some to my husband, who is deployed. If I sealed it in a preserves jar, would it last 1-2 weeks? Thanks!

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    1. I have no idea if it'd last 1-2 weeks unrefrigerated! Has anyone else tried it?

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  17. Can't wait to try this. I have several recipes calling for fresh (not jarred) almond butter.
    If starting with raw almonds, do I leave the skins on? If not, what is best way to remove the skins?
    Thank you

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    1. What recipes are you going to use it in? I'm curious! Yes - you do leave the skins on, that's what we have been doing and it is delicious!

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    2. Thank you!
      I found a blog with Paleo recipes: www.health-bent.com
      I am a chocoholic who is trying to eat healthy. Is that an oxymoron?
      For starters, I want to try her Paleo Double Chocolate Chip Cookies and her Paleo Fudgy Brownies. They are calling to me.
      Both recipes call for a small amount of sugar, but I usually substitute Whey Low. (www.wheylow.com) It's a bit pricey, but I use it so rarely that I can justify buying it for an occasional treat.

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  18. Fantastic quick and easy recipe, thank you. What speed do you put your food processor on? (Low/Med/High?)

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  19. Just made the almond butter using Trader Joe's roasted, unsalted almonds. FABULOUS!!!
    thank you so much for posting this. :)

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  20. Damaris - our food processors only have one speed. Seems like "high" to me :)

    Anonymous - glad to hear a report that using TJ's roasted unsalted almonds gives good results. Thanks!

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  21. I made this today and it turned out GREAT! I'll be making my own from now on.

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  22. Thank you! I also googled home made almond butter and found your recipe. I have never really liked almond butter when it was from the store, but this was really delish! Thanks again!

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  23. I just made some...I forgot to roast them, but it still tastes yummy. :)

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  24. could you use activated almonds instead of roasted? thanks!

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  25. How many ounces of almond butter did you yield from 2 cups of almonds? Thanks!

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  26. Tried this recipe and must say I am impressed!

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  27. I had to brush my teeth to keep myself from eating this stuff when I'd finished making it!
    Also - I made it in our very basic, 10-speed Osterizer. It look a bit longer, and I added about a tablespoon of coconut oil to help it along - but it turned out beautifully. Thank you!

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  28. i am going to try this very soon. almond butter is costly to buy, and this sounds sooo yummy!

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  29. how many calories are in this?

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    1. We don't keep track of calories, but if you needed to know you could probably input however many cups of almonds you used, maybe using an online tool?

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  30. Yummy and so simple to prepare. Thanks.

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    1. You are welcome - so glad you enjoyed! I just made this again the other day, my three year old loves to dip apple slices in it :)

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  31. I just tried this recipe this morning. Delicious! But I couldn't get the almonds to a smooth consistency. I ran the food processor for a LOOOOONG time, but it just stayed clumpy. Finally added a bit of olive oil, and that helped a lot. Not sure what went wrong - maybe the almonds were too old or something.

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    1. Hm that is strange - the only time I've had that happen is when I tried to add some maple syrup to the almond butter BEFORE it was completely smooth. Somehow that prevented it from ever getting smooth. But I've never had issues when I process just the plain roasted almonds. Perhaps it is because they were too old and maybe lower in oil? Glad adding the olive oil solved the problem!

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  32. Hi, I just looked up your recipe after going to the grocery store & they wanted $13 for a small jar of Almond butter, tried your recipe & its so easy & love the taste & my husband is a peanut butter fanatic & likes it too. Do you know if peanuts would work the same way as the almonds.
    Thanks, Lisa

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  33. HI !!
    Have you experimented with adding flavors like honey, cinnamon or maybe even chocolate ?
    Thank you
    Kristin

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  34. I have only a mini processor. Will it work to make almond butter?

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  35. Hi,what is the shelf life?

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