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Homemade Almond Butter

Almond Butter is nice to have around, but it is quite a bit more expensive than peanut butter. I use it in some baked goods to add moisture, as it has a nice mild flavor. Because it can be pretty pricey in stores, (and also because I don’t go through it super fast), I have never purchased it. It’s pretty easy to make homemade almond butter though, if you have the right equipment.

A high-powered blender will do it, but it takes a while with a lot of mixing and scraping out the bottom of the canister. A food processor does a much better job. I find I have to do at least 3 cups of almonds, or there isn’t enough in my food processor bowl to effectively mix it.

Homemade Almond Butter:
4 c. Almonds (raw)
2 tsp Salt

Directions

Place almonds and salt in a food processor and hit go. The ratio I like is 1 cup almonds to 1/2 tsp salt; you can make as much or as little as you’d like. (More is fine, though don’t do less than 3 cups in the food processor or less than 2 in a blender.)

Turn on the food processor and be patient. The length of time it takes to get to the “butter” stage will vary based on your machine. Mine takes 30 seconds to start looking like almond flour/meal, 2 minutes to start clumping together, and 3 – 3 1/2 minutes to become almond butter.

Don’t stop too soon – it’s not done until the almond butter forms a ball in the mixer and is completely smooth, no lumps. You may need to stop part way through to stir it with a spatula if the nuts aren’t circulating well. (I do not stir mine; they mix fine.)

Feel free to put other things in as well, like honey for a sweet almond butter. Another option is to roast your almonds first, which yields a toasty flavored almond butter. To do this, place the desired amount of almonds on a cookie sheet in a 350 degree oven for about 20 minutes (or buy roasted almonds).

How to use almond butter

Use almond butter as a direct replacement for peanut butter. Some people are allergic to peanuts, or prefer the flavor/nutrition of almonds over peanuts.

Eat it on a sandwich, dip an apple, spread celery, top a cracker, or grab a spoonful for an afternoon snack.

Bake with it for adding moisture and protein to your recipes.

Storage

For best storage, keep it in the fridge. I’ve had it last a month just fine without going rancid. (It’s never stayed around longer than that so I can’t speak to longer storage.) The oil has never separated so I’ve never needed to stir it.

Homemade Almond Butter

Print Recipe
Prep Time:2 minutes
Processing Time:4 minutes

Ingredients

  • 4 c. Almonds
  • 2 tsp Salt

Instructions

  • Place almonds and salt in a food processor and hit go. The ratio I like is 1 cup almonds to 1/2 tsp salt; you can make as much or as little as you'd like. (More is fine, though don't do less than 3 cups in the food processor or less than 2 in a blender.)
  • Turn on the food processor and be patient. The length of time it takes to get to the "butter" stage will vary based on your machine. Mine takes 30 seconds to start looking like almond flour/meal, 2 minutes to start clumping together, and 3 – 3 1/2 minutes to become almond butter.
  • Don't stop too soon – it's not done until the almond butter forms a ball in the mixer and is completely smooth, no lumps. You may need to stop part way through to stir it with a spatula if the nuts aren't circulating well. (I do not stir mine; they mix fine.)

Notes

Feel free to put other things in as well, like honey for a sweet almond butter. Another option is to roast your almonds first, which yields a toasty flavored almond butter. To do this, place the desired amount of almonds on a cookie sheet in a 350 degree oven for about 20 minutes (or buy roasted almonds).

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