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Save yourself money with this easy & delicious Homemade Almond Butter that comes together within minutes using a food processor. This recipe is enough to fill an 8.5-ounce jar and some extra.
On the days I “do” eat breakfast (I know, bad habit), I religiously eat toast with peanut butter and banana.
How to make Homemade Almond Butter
1. Using a food processor, start with 2 cups of raw almonds. 
2. Blend for a few minutes. 
3. Keep checking in between to scrape down the sides.
4. Eventually the consistency of the butter will be as follows…
5. Blend some more.
6. Around the 11th or 12th minute, you should have a dough shaped look of almond butter.
7. Stay close… blend for another 30 seconds to a minute and eventually you’ll have just the right consistency around the 13th minute, smooth and creamy… just like that.
8. Add brown sugar, oil, and just a small pinch of salt.
9. Now PULSE about 5 to 10 times, BE CAREFUL DURING THIS STEP BECAUSE IF YOU PULSE TOO LONG THE CONSISTENCY OF THE ALMOND BUTTER WILL GO FROM THIS (left image – smooth and creamy) TO THIS (right image – a little chunky)…
11. Add the almond butter to a jar. Store in a cool area, stays good for about 2 weeks.
Homemade Almond Butter
EQUIPMENT
INGREDIENTS
- 2 cups almonds, raw & unsalted
- 2 tbsp turbinado brown sugar
- 1 tbsp avocado oil , or coconut oil
- pinch of salt
INSTRUCTIONS
- Using a food processor, add 2 cups of raw almonds. Blend for a few minutes. Keep checking in between to scrape down the sides. Around the 11th or 12th minute, you should have a dough shaped look of almond butter. Blend for another 30 seconds to a minute and eventually you’ll have just the right consistency around the 13th minute, smooth and creamy.
- Next. add brown sugar, oil, and just a small pinch of salt. Now PULSE about 5 to 10 times. Be careful during this step because if you pulse too long the consistency of the almond butter will become chunky and grainy. Transfer the almond butter to a jar. Store in a cool area, stays good for about 2 weeks.
ohhhhmygeee! this looks amazing.
Thanks. It tastes amazing, I hope you try it. 🙂
@Mary – haha.. Costco just had the best prices on nuts, I can't believe how expensive they are outside. Vitamix is awesome, I need to seriously invest in that. Oh, I can't wait to make walnut butter and pecan butter, the possibilities are endless. 🙂
I make almond butter from raw almonds from Costco, too! I use my Vitamix, which pares the time down to a couple of minutes. I also make walnut butter. I don't put in anything but the nuts themselves.
@Nonnie – haha.. believe it or not, this is my dessert substitute when I feel the pounds coming on. I'll have to make a batch after the holidays. 🙂
Try that spoonful of almond butter with a topping of a few chocolate chips! It has now become my dessert of choice!!
@sandra – there are so many sizes offered by Rocco Quattro, or you can even check Kerr – that's really popular, think you can order online. Crate & Barrel and Sur La Table will have really nice ones. Good luck! 🙂
I will look for that, although I may need a bigger size as my finished almond butter is usually more than 8 oz I think…but I love the small jar! Thanks so much 🙂
Hi, what size is your mason jar? I love it, its so cute and i've been making my own almond butter too I add coconut oil, raw sugar and salt…yours looks really good!
@Rayna Bryan – Sorry about that. Did you add oil? That would make a difference. Also, once it starts looking creamy in the shape of a ball, go ahead and add sugar and oil. Pulse and stay close. After 10 minutes you have to keep an eye on the consistency. Sorry.. let me know.
I have tried making almond butter twice so far and it hasn't turned out. I get to the step where it turns into a ball, but it never gets creamy after blending for over 20 minutes like pictures #10-12 (the texture is like a thick ball of cookie dough)..what am I doing wrong?
I just made a batch with almonds, roasted pumpkin seeds and a bit of ground flax. No sugar, though, and a little olive oil. Sometimes I add raw sunflower seeds. Only problem is, sometimes I get carried away and have to break out a second jar to hold it all.
hi! I just made this this morning with almonds that I roasted. It only took about 6 minutes and it has a very runny consistency! I didn't add anything to it. I'm going to put it in the fridge overnight and see what that does. Thanks for the recipe!!
I usually do roast my almonds – I'm not sure about the nutritional content but the taste is worth it, IMO. My favorite version has been to add in a handful of unsweetened coconut flakes and a couple tbsps of honey. YUM!