How To Make Homemade Almond Butter
Roast raw almonds and turn them into this thick, creamy mixture with the help of a blender. You definitely couldn’t wait to spread!
Serves:
Ingredients
- 3cupsraw almonds
- ¼tspsalt
- ¼ground cinnamon,optional
- ½tspvanilla extract,optional
- 2tbspmaple syrup,or honey, optional
Instructions
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Preheat the oven to 350 degrees F.
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Spread the almonds across a large, rimmed baking sheet and toast the almonds for 10 minutes, stirring halfway.
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Let the almonds cool until they’re just warm, about 10 minutes.
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Transfer the almonds to a high-speed blender or food processor. Blend until creamy, pausing to scrape down the sides as necessary.
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The almonds will go from flour-like clumps to a ball against the side of the food processor; keep scraping down the sides and breaking up the ball. Finally, it will turn lusciously creamy.
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If the mixture gets too hot along the way, stop and let it cool for a few minutes.
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Once the almond butter is very smooth and creamy, blend in any add-ons of choice until evenly dispersed. If adding maple syrup, let the mixture cool, and then blend a few additional minutes, to make it creamy again.
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Let the almond butter cool to room temperature, then transfer the mixture to a mason jar and screw on the lid. Store in the refrigerator for up to 2 weeks, or until you see or smell any signs of spoilage.
Recipe Notes
Add cinnamon for a hint of spice, and vanilla and/or maple syrup for almond butter that tastes more special than store-bought.
Nutrition
- Calories: 1297.78kcal
- Fat: 107.12g
- Saturated Fat: 8.16g
- Trans Fat: 0.03g
- Monounsaturated Fat: 67.68g
- Polyunsaturated Fat: 26.45g
- Carbohydrates: 60.03g
- Fiber: 26.99g
- Sugar: 21.56g
- Protein: 45.39g
- Sodium: 295.36mg
- Calcium: 600.96mg
- Potassium: 1617.70mg
- Iron: 8.01mg
- Vitamin A: 0.05µg
- Vitamin C: 0.01mg
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