Homemade Almond Butter

By
Elaine Lemm
Elaine Lemm
Elaine Lemm
Elaine Lemm is a renowned British food writer, classically trained chef, teacher, and author with over 25 years of experience writing about British food and cooking.
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Updated on 01/23/23
Almond Butter

 Elaine Lemm
Prep: 0 mins
Cook: 10 mins
Total: 10 mins
Servings: 16 ounces
Yield: 1 jar
Nutrition Facts (per serving)
170 Calories
15g Fat
6g Carbs
6g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 16
Amount per serving
Calories 170
% Daily Value*
Total Fat 15g 19%
Saturated Fat 1g 6%
Cholesterol 0mg 0%
Sodium 141mg 6%
Total Carbohydrate 6g 2%
Dietary Fiber 3g 11%
Total Sugars 1g
Protein 6g
Vitamin C 0mg 0%
Calcium 76mg 6%
Iron 1mg 6%
Potassium 202mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Who doesn't love a huge dollop of nut butter as a quick treat or with a little jelly in a sandwich? While peanut may be the go-to jar, this homemade almond butter could soon become another favorite.

Making almond butter is simple, but you will need a food processor. Most machines will be able to grind the nuts easily but if you have a small one, make the butter in batches, resting the motor between each. If you are lucky enough to own a powerful machine, such as Thermomix or Vitamix, the time will be brief with instructions below.

The roasting the almonds of the almonds in this recipe is optional, but it does add an even nuttier flavor to the butter and the warming of the almonds helps to release the oil in the almonds faster.

Ingredients

  • 1 pound organic skin-on almonds

Steps to Make It

  1. Gather the ingredient. Preheat the oven to 375 F.

  2. Put the almonds in a large roasting pan. Roast in the oven for 10 minutes, watch carefully to make sure the nuts do not become too brown; they should only darken slightly.

Using a Food Processor

  1. Once lightly roasted, let the nuts cool for 5 minutes then add to a food processor. Blitz for 15 minutes, frequently stopping to scrape down the sides and allow the motor to rest. At first, the mixture will be thick and grainy, but gradually the oil will slowly release and the butter becomes glossy. The butter may be ready sooner or take longer than the 15 minutes depending on the size of the motor on your food processor.

  2. Leave the butter to cool and once cold, pack into jars or freeze.

  3. Serve any way you want, a spoonful as a quick treat, on warm toast, sandwiches, and is super delicious teamed up with bananas and apples or add a dollop to your morning oatmeal or smoothie. Try drizzling the almond butter with a little honey too, yum.

Using a Thermomix

  1. If you are lucky enough to own a powerful Thermomix machine, making nut butter becomes so easy. This German-made machine has the power to take 1 pound of nuts at once. Unlike, a food processor, the butter will be made in 9 minutes and in a single batch. Start the grinding slowly through all speeds up to 9, and once there grind for 3 minutes.

  2. Stop the machine scrape down and regrind at 5 for 3 minutes. Stop and scrape down.

  3. Three minutes more at 4 and the butter will be ready.

Tip

  • The butter will keep for one week in the refrigerator or three months in a freezer.