DIY – Homemade Almond Butter

Do you know how ridiculously easy it is to make homemade nut butter?

As easy as it is to polish off a jar in a week…which is what goes down in this house; no shame.


My favorite of all the nut butters out there is almond butter. Roasted, creamy, almond butter to be exact. Pure, roasted almonds, nothing else. So good.

**When I buy any type of nut or seed butter, almond, peanut, sunflower, whatever it may be, I always check the labels. There are many nut butters out there that say “natural” on the label, but have added sugar, HFCS, soy lecithin, and other ingredients that turn a healthy food into something that is…well, not so healthy.

Almond butter is delicious on pancakes, sandwiches, oatmeal, with carrot sticks, apple slices, on a spoon. It also makes fabulous cookies, if you are in to that sort of thing. (Wait a minute, is someone not into cookies?)

The nutritional profile for almond butter is similar to that of it’s more known counterpart, peanut butter, however it has 4xs the amount of calcium per serving! With that nutritional boost, women should be all about almond butter to maintain bone density. Plus with almond butter you get some extra magnesium and Vitamin E all in a smooth, tasty little bite.

Also, if you can find a good price on raw, organic almonds in bulk making your own almond butter can be cost effective, as almond butter in the store can be quite expensive.

As much as I love Trader Joes Creamy Roasted Almond Butter, when I make my own, I wonder why I didn’t make it sooner. I was intimidated, I think. And my food processor was one of those $25 ones from Target, and I seriously thought it was going to explode…but I never did. It’s actually still ticking as I gave it to a friend when I was gifted my coveted Cuisinart. (love)

Alright, let’s make some ALMOND BUTTER!


3 cups raw, unsalted almonds
Large skillet
Food processor

First, pour your three cups of almonds into a large skillet over medium to low heat. Toast them until they start to smell nutty and fragrant. Make sure to watch the almonds during this step so they don’t burn.


Once roasted, allow the almonds to cool.

Then add the 3 cups of roasted/toasted almonds to the bowl of your food processor. Process. Keep processing. This step can take anywhere from 7 -15 minutes depending on your food processor. You will need to scrape down the sides of the processor bowl a few times with a spatula to keep everything mixing well. Here’s where you can do dishes, sweep the floor, quick clean the bathroom, whatever.

Note: If you have a Vitamix (jealous) your almond butter will be ready much sooner. 


Here’s what your almond butter will look like as it is getting close to becoming it’s smooth, runny, self.
(If making the Cinnamon Raisin version posted below add the raisins here.)


Ah, here we are. Fresh, homemade roasted almond butter, just like you can buy in the store, only better.


I store my roasted almond butter in old glass jars from store bought almond butter. Three cups of roasted almonds makes a little shy of a 16oz. jar of almond butter.

**Tip: You do not need to store natural nut butters (nothing added, just nuts and salt) in the refrigerator. I keep mine in my pantry, and they are much easier to re-mix, and spread when they are room temperature. 

Ready for something a little fancier? Try this version:


3 cups raw, unsalted almonds
2 tsp. almond oil
2 tsp. cinnamon
1/3 cup raisins

Follow the directions above. And when you have processed the roasted almonds for about 2 minutes add the almond oil, and cinnamon to the food processor. Keep processing until almost smooth, then add the raisins. Let the almond butter keep processing until it reaches the consistency that you like.

This almond butter is to.die.for, if you like cinnamon and raisin. It tastes like a slice of cinnamon raisin toast on a spoon, yum!


Your Turn: What is your favorite nut/seed butter? How quickly does your household eat a jar of nut/seed butter?
My favorite as mentioned above is roasted almond butter, but sunflower seed butter comes in a close runner-up. We go through a 16oz. jar almost every week…wow, I know. We eat it on everything, and Pete loves it just as much as I do.

Let me know if you try making your own nut butter, I’d love to hear about it!

Happy Monday!!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s