New recipes

Homemade Almond Butter

Homemade Almond Butter


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

You won't believe how easy it is to make your own nut butter -- until you try this one-ingredient recipe.MORE+LESS-

Hide Images

  • 1

    Pour raw (or pre-roasted, if you prefer) almonds in a food processor.

  • 2

    Turn on food processor and keep running for 15-20 minutes, scraping down sides of the bowl occasionally, until almonds turn into a creamy, spreadable paste. Add salt, honey or other ingredients if desired and stir to incorporate.

  • 3

    Transfer butter to a storage container and store in the fridge.

No nutrition information available for this recipe

More About This Recipe

  • I almost feel weird even calling this a recipe.

    There is one ingredient. One. Uno. However they say “one” in French. And yet, this singular-ingredient creation is a recipe indeed.

    For what, you ask? Homemade Almond Butter, of course.

    OK, not of course. I wouldn’t have expected you to guess that. Because I don’t know about you, but until very recently, I though nut butters (like peanut butter, duh) were always made with multiple ingredients. Sure, the stuff you buy at the grocery store IS made with multiple ingredients, like salt and sugar and oil. But did you know that none of that extra stuff is necessary? And that pretty much any nut in the world, with a little bit of patience, can be transformed into a creamy, spreadable butter? True story.

    One of my favorite homemade nut butters is this one made plainly with almonds. You can also roast the almonds before you grind them, or mix them with cashews, or drizzle in some honey, or sprinkle in some salt… the possibilities are mindbogglingly endless. Let’s get started, shall we?

    First, grab a cup or so of whole, raw almonds.

    Pour those almonds into a food processor and start, well, processing.

    Pretty soon, those whole almonds will turn into a coarse mess, like this. Scrape down the sides of the bowl every once in a while and keep at it.

    After about 15 minutes and occasional scraping, the coarse mess will turn into a creamy, spreadable buttah. Just like this.

    Now spread that stuff on anything and everything – bread, muffins, oatmeal, your dog, your cat – whatever. It’s delicious and nut-tritious (get it? Get it? Yep).

    Stephanie (aka Girl Versus Dough) joined Tablespoon to share her adventures in the kitchen. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!


Homemade Almond Butter

Homemade almond butter is one of the most delightful nut butters, don't you agree? It can be a filling treat just eaten off a teaspoon, or a perfect ingredient in numerous different keto recipes.

I suggest buying blanched almonds. The only necessary tool is an s-blade food processor. From here on, things get pretty easy.

This homemade almond butter is easy to make. The perfect keto spread for breakfast, waffles, pancakes, and keto bread. You can even use it as an ingredient in keto shortbread almond cookies.


How to make almond butter at home

  • First, you have to decide if you want to make raw almond butter or almond butter from roasted almonds. The biggest difference is the taste. Roasted almonds have more intense, almost addictive taste while the raw ones taste more mild. Both have the same calories and the same nutrients (an insignificant amount of some nutrients may be destroyed during baking). You can read more in this article about raw vs roasted almonds from livestrong.com.
  • You can use almonds with or without the skin (blanched). The skin of the almonds is not bitter like the skin of hazelnuts, and it can also add some more fiber (plus it makes the color of the almond butter better in my opinion). I would advise you to choose blanched almonds if you happen to have digestive problems, because almond butter from blanched almonds will be more digestible.
  • 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 10-15 minutes, and it’s absolutely worth it.
  • Process in a food processor. A heavy duty blender with a tamper may also work but when the almonds become paste, the paste can stuck on the walls of the bowl and not blend. Remember, patience is key. It might seem like the almonds will never turn into a creamy nut butter but if you persist they will do. You will probably need 20 – 25 minutes. If your food processor is not a heavy duty one, remember to let it rest for 2-3 minutes after every 10 minutes of continuous operation.
  • Transfer to a jar and store in a cool, dry place.


How to Make It

Place almonds, salt, and honey (if using) into a blender. Starting on lowest speed, blend mixture until coarsely chopped, about 30 seconds to 1 minute. Increase speed and blend about 1 to 2 minutes more until a smooth paste forms, scraping down sides as needed. If you prefer a smoother, runnier almond butter, blend for an additional 1 to 2 minutes on high.

Using a spatula, scoop almond butter into an airtight plastic container and keep refrigerated.

Chef's Notes

Find dry-roasted, unsalted almonds at Trader Joe’s in perfectly-portioned 16-ounce bags. This variety contains no added salt or oils, both of which can add small amounts of sodium, calories, and fat.


Step 3: almonds release oil, starts to moisten

Step 3: Keep blending. At this stage, you’ll see that the almonds have begun to release oil—and are thus starting to create a paste. Keep going, you’re on your way to making homemade almond butter! Make sure to scrape down the sides of the processor.


Homemade Almond Butter

Toss the almonds every 5 mins while baking. Once done remove the almonds from the oven and let it cool a bit. The almonds need to be warm while churning in the food processor, not hot.

You can even roast the almonds on the gas in a pan. To do so take a dry pan and place it on the gas. Switch on the gas making sure it is on medium heat. Toss the almonds every minute. Roast for 10-15 mins until it gets a bit darker and crunchy. Once done let it cool a bit and then churn when warm, not hot.

Homemade Almond Butter (Healthy Recipes)

This Classic Homemade Almond Butter Recipe is creamy, yummy and delicious. It’s easy to make and you may not want to buy readymade almond butter after trying this one. No ingredients but just a simple method can help you make this creamy spread. To top it all it is extremely healthy and good for you.

Ingredients

250 grams Raw Almonds, with skin
1 teaspoon Honey
A pinch of salt

Method

Place the almonds on a baking tray lined with parchment paper. Roast them in a preheated oven for 10-15 mins at 160 degrees C. Once done let it cool a bit.

You want the almonds to be warm while churning and not hot.

Once warm and not hot transfer the almonds to a food processor and process for 30 seconds. You will see that the almonds form a powder. At this stage at the honey and salt. Switch on the processor and keep processing till you get a creamy texture like butter.

You must stop the mixer every minute or two and scrape down the sides of the mixer. This even gives a break to the food processor and makes sure it does not heat up.

It should take about 10 mins till you find the consistency of the mixture creamy.

Once done, store the almond butter in a container and refrigerate.

Notes

It is essential that you refrigerate the mixture once made. You can refrigerate it for about a month and use as required.


Homemade Almond Butter

Yield: about 1.5 cups

Total Time: 5 minutes

Looking for a simple homemade almond butter recipe? It doesn't get easier and healthier than this!

Ingredients:

Special Equipment

Directions:

  1. Pour almonds into your food processor and pulse/process until the almonds go from whole to coarsely chopped to crumbly to finely ground. If they aren't coming together easily, add up to 1 Tablespoon of oil such as canola oil, peanut oil, or vegetable oil. Process again until the almonds resemble a thick and relatively smooth almond butter.
  2. Store in the refrigerator for up to 3 weeks. But it won't last that long!

Recipe Notes:

Sometimes I add 1/2 cup of honey roasted peanuts to the mixture so there is a slight honey-roasted taste to my almond butter. That's optional.

Did you make a recipe?

Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction.

So there you have it. Isn’t making almond butter at home simple? And much cheaper than buying it for $10 a jar at the store!

Sally's Baking Challenge

Join the community on the 1st of every month as we tackle a new challenge recipe. Review Sally's Baking Challenge FAQ page if you have any questions.

Sally's Cookie Palooza

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

Sally's Pie Week

The first week of every November is all about Thanksgiving Pies.

My Cookbooks


HOW TO MAKE HOMEMADE ALMOND BUTTER

  1. For more flavor, roast the almonds before blending. Roasting also helps the nuts to blend up quicker. Be sure to allow the nuts to cool down before processing otherwise, the concentrated oils may cause your blender or food processor to overheat.
  2. If you make a lot of your own almond butter, investing in a high-speed blender like a Vitamix can save you a lot of time since.
  3. Add a little bit of avocado or coconut oil as needed to help the nuts blend easier.
  4. If you’re using a food processor, be patient. It takes a few minutes for the nuts to release the oils and you’ll first start to see a crumbly meal-like consistency. Keep processing and scrape down the bowl. After about 5 minutes the nuts will start to clump and the fibers will eventually break down. After about 25 minutes, you’ll end up with a creamy nut-butter consistency.

A food processor takes longer to process versus a Vitamix but it works fine when you’re making smaller batches, I’ll use a smaller food processor like this one.

For larger batches, I always use my handy Vitamix and because it’s more powerful, it usually takes less than 3 minutes.


Nut Butter Recipes

​It’s hard to believe we both have gone over 20 years without making our own nut butters. It is one of the easiest and best bang for your buck recipes we’ve made. Not only does the flavor enhance ten fold when you are roasting and processing your own nut butter, but you also get to have control of the fat to carb ratio! Homemade nut butters are truly what all dreams are and should be made of, hence the name Dream Butter!


Tips for Making Homemade Almond Butter

Ingredients

Homemade almond butter requires nothing but one ingredient:

  • Almonds: I prefer raw whole almonds (with the skins on), but blanched almonds in any shape or form – sliced, slivered, etc. work too. If you can find almonds in the refrigerator (as opposed to a shelf or a bin), get those. They will be fresher and more flavorful.

How to Make Almond Butter

The great thing about this almond butter recipe is that it literally takes 50 seconds to turn whole almonds into creamy nut butter. Here’s how:

  1. Roast the almonds. Spread the almonds in a single layer on a baking sheet and roast them at 325°F/163°C until fragrant, for 10-12 minutes. (If using blanched whole, sliced, or slivered almonds, the time will be shorter). If the almonds don’t taste toasty enough after the 12-minute mark, place them back in the oven for a couple more minutes, but keep an eye on them as they can burn quickly. Roasting nuts releases their natural oils, making them easier to break down into nut butter.
  2. Let the almonds cool. This step is really important. If the almonds are too hot, they will melt the Vitamix container. This is not an issue when making hot soup in which the water prevents the blend from going above 212°F/100°C. But nuts are dry and with enough friction of the blade, they can go above 250°F/121°C where the container starts to melt.
  3. Blend. Add the almonds into a Vitamix blender and blend on high until smooth and creamy, for about 1 minute. The almonds will go from whole to crushed to ground to pasty to creamy. Use the tamper to push the nuts down into the blade as you’re blending. If the almond butter seems dry, it’s most likely because the almonds needed to roast a little bit longer. If that happens, just add a tablespoon of neutral oil at a time until the almonds turn into creamy nut butter.
    Note: you can also use a food processor to make nut butter, but the process is much less efficient – it takes about 20 minutes!

How to Serve Almond Butter

Homemade almond butter is a staple in our house. I eat it in smoothies or hot oatmeal for breakfast, with apples or celery sticks as a snack, or in desserts, especially Vitamix ice creams. If you love chocolate, you should try dipping piece of (dark) chocolate into almond butter. It’s amazing! I also use almond butter as a substitute for peanut butter, not only in desserts or PB&J sandwiches, but also in dips, sauces and marinades.

If you’d like to switch things up, you can customize any nut butter with add-ins like cinnamon, coconut sugar, cocoa powder, or even chopped almonds (for crunchy almond butter). Just make sure you don’t add any water-based liquid ingredients, such as maple syrup or honey, as they can cause nut butters to seize.

How to Store Almond Butter

  • Refrigerating: transfer the almond butter into an airtight container and refrigerate for up to 1 month. (The natural oils from the nuts oxidize when exposed to elements like air, light, and heat, which will eventually turn the nut butter rancid if not stored properly. Also, roasted nuts turn rancid faster than raw nuts).
  • Freezing: transfer the almond butter into an airtight container and freeze for up to 6 months.

If you try any of these recipes, please, leave a comment and rate the recipe below. It always means a lot when you do.



Comments:

  1. Yorr

    Certainly. I agree with told all above. We can communicate on this theme.

  2. Aoidh

    No conversations!

  3. Frewen

    I consider, that you are not right. I can defend the position.



Write a message