How to Make Almond Butter
Homemade almond butter is healthy, affordable and even more delicious than store-bought! Learn how to make almond butter with this easy recipe.
Updated by Kathryne Taylor on August 29, 2024
What took me so long to make almond butter? I just enjoyed homemade almond butter on toast for breakfast, and I must say—it’s far superior to store-bought almond butter. Homemade almond butter is ultra thick and creamy, and it tastes like warm, freshly roasted almonds.
Now that I know the difference, I can’t go back to buying jars at the store. I blend a tiny bit of cinnamon, vanilla and maple syrup into mine to make it taste extra special. Why not?
Homemade almond butter is more affordable, too. The math is simple. One pound of almonds yields one pound of almond butter (or 16 ounces), which is the size of the standard almond butter jar at the store. Just compare the price of one pound of raw almonds to the price of your favorite almond butter.
The cost savings depend largely on the almond butter. I’ve bought jars of almond butter at Trader Joe’s for seven dollars, so there’s not much savings opportunity there.
However, I’ve seen almond butter on shelves demanding seventeen dollars per jar. Seventeen dollars! For blended-up almonds! This is highway robbery, and I will not be robbed.
Homemade Almond Butter Tips
When it comes to making almond butter, patience is key. It might seem like the whole almonds will never turn into creamy nut butter, but they always do. Don’t give up!
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 minutes, and it’s absolutely worth it.
Roasted almonds offer the same nutritional benefits as raw almonds (protein, fiber, healthy fat, and vitamins), although their vitamin content is a tiny bit lower. The flavor difference is absolutely worth it, in my opinion. The “raw” almonds you buy at the store have probably been heat-treated to kill bacteria already and will inevitably warm up from the heat of the machine, anyway.
Watch How to Make Almond Butter
Suggested Equipment
Making almond butter is easy, as long as you have a sturdy food processor or blender and some patience. I’ve successfully made almond butter in my Cuisinart food processor and my Vitamix blender (affiliate links).
The blender may have been a few minutes faster (the tamper is handy to press almonds down into the blades), but I couldn’t tell a difference in the texture or flavor of the final product.
My favorite way to enjoy almond butter? I love it on whole-grain toast with berries on top (fresh berries, defrosted frozen, or chia berry jam). You can also spread almond butter on quick breads, like banana bread or muffins. Or, blend it into smoothies or swirl it into yogurt for extra protein.
This freshly roasted almond butter would make a lovely handmade gift. Just tie a ribbon around the jar and it’s ready to go. If this recipe spurs a nut butter kick, try making homemade pecan butter. Please let me know how you like this recipe in the comments!
Homemade Almond Butter
Homemade almond butter is healthy, affordable and even more delicious than store-bought! It’s easy to make, too. You’ll just need a good food processor or blender. Recipe yields about 1 ⅔ cup almond butter (that’s 16 ounces, the equivalent of a jar of almond butter from the store).
Ingredients
- 16 ounces (3 cups) raw almonds
- ¼ teaspoon salt
- Optional: ¼ teaspoon ground cinnamon
- Optional: ½ teaspoon vanilla extract
- Optional: 2 tablespoons maple syrup or honey
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Spread the almonds across a large, rimmed baking sheet and toast the almonds for 10 minutes, stirring halfway.
- Let the almonds cool until they’re just warm (not hot), about 10 minutes.
- Transfer the almonds to a high-speed blender or food processor. Blend until creamy, pausing to scrape down the sides as necessary. You’re going to think it’ll never blend, but be patient! 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), and finally, it will turn lusciously creamy. If the mixture gets crazy hot along the way, stop and let it cool for a few minutes.
- Once the almond butter is very smooth and creamy (no sooner!), you can blend in any add-ins you would like. I always add salt, for more flavor overall. You can also add cinnamon for a hint of spice, and vanilla and/or maple syrup for almond butter that tastes more special than store-bought.
- Blend until the add-ins are evenly dispersed. When I added maple syrup, I had to let the mixture cool, and then blend a few additional minutes, to make it creamy again.
- 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.
Notes
Change it up: You can create a mixed nut butter by substituting raw cashews, walnuts or pecans for some of the almonds. Just roast them all on the pan together.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
I ran out of almond butter and couldn’t go to the store so I decided to try this out despite not having the full 3 cups of almonds. I’m so glad I did! I ended up using about 2.5 cups of almonds and used cashews for the remaining half cup and it’s fantastic. I added a hefty pinch of sea salt and it’s the best almond butter I’ve ever tried! Thanks for the recipe!
Happy to hear it, Renee! I’m so glad your almond butter turned out well. I love throwing in other nuts—pecans are really nice, too!
Cleaning out my cabinet during the Great Cleanout of 2020, I found sliced almonds, raw almonds and roasted salted almonds. I thought, what the heck and tried this recipe. I didn’t make any other changes (well, I toasted the sliced almonds for less time) and it came out perfect, exactly as the recipe described. Only took about 10 minutes in my food processor, including stops to scrape the sides and break up clumps. So delicious!
I made this because I wanted to make smoothies and I do not like peanut butter. I made it in my Ninja blender and it came out super smooth and perfect! Amazing! I could eat it straight out of the jar!
Can you add mct oil or olive oil to it
Patience is key!!!! I nearly added coconut oil a few times but I wanted to see the flavour without anything added. Within time it created this beautiful nut butter. My kids were eating by the spoonful what didn’t fit in my little jar. Thank you!!
Ps I only had 2.5 cups of almonds so I did .5 cup of pecans as well – it’s a nice flavour blend!
I always forget to roast my almonds. I like this prep method sooo much better than using the VitaMix. Much easier. Next time I’ll try some of your suggested add ins, thank you. :)
Love all of your recipes… this one included! Just read through this one + all the comments and gave it a go. Used a Cuisinart Prep 9 food processor and it worked perfectly. Broke up the ball that formed one time and probably blended for about 7-8 mins total to reach the creamy consistency. Then blended for another 3ish minutes after adding the mix-ins. Easy and delicious!
Loved this! I only had a cup or so of raw almonds and used a Hamilton Beach food processor. Roasted almonds at 350 for 10 minutes and then blended on level 1 for 5 minutes and then level 2 for 3 minutes and ended on level 1 for the last 2 minutes. Turned out perfect!
Wow! That was easier than I thought and the suggestion of vanilla and cinnamon was just right! I purchased a 3lb bag of almonds at Costco (@ $4.32 p/lb). Great value, thank you!
Hooray! Thanks for sharing it worked well for you, Nancy.
Hey,
I added the maple syrup too early and now it is a toffee consistency and wont blend. Any ideas how to save this?
Thank you
Hi Elle! I’d let the mixture rest and cool completely, then try blending again. I hope that helps!
Took about 20min. I was soo happy when it turned creamy. I used a food processor (Oster 120v 60Hz 500W) in case anyone want to know.
I have been at it for 30 minn and keeps looking like a thick paste no creaminess. maybe too roasted? should i add some oil? what do i do? cry.
it looks like playdough
Hi Ana! Oh no, I’m sorry to hear that. Your almonds might be too roasted-how long did you roast them for? What food processor do you have?
This is amazing. I don’t know why I’ve never done this before. I added honey, cinnamon, and vanilla and it tastes so much better than any store bought nut butter I’ve ever had!
Love this. I’m curious, why should the add-in’s not go in until the almond butter is smooth? And I thought I’d point out that you say 1 and 2/3 cup = 16 ounces, but that would be about 14 oz. Thanks for all your amazing recipes, and pictures!
Hi Lacey! Ingredients vary per weight, and your conversion is based on the weight of water, not almonds. Almonds are heavier, and 1 2/3 cup comes to 16 ounces. (You’d be correct if we were measuring by volume!) I found that the add-ins incorporated best when they were added toward the end, plus you can add them to taste at that point.
I have made this before and loved it! Today, it turned out weird. I toasted the almonds on the stove, which I also did last time, because it’s what I did the very first time I made almond butter with another recipe. Worked fine last time, but I’m wondering if maybe my butter turned out weird, somewhat tasteless, because I just didn’t toast them long enough? I’m curious, why should the add-in’s not go in until the almond butter is smooth? I added some cinnamon before reading that, but I doubt that is the problem. And I thought I’d point out that you say 1 and 2/3 cup = 16 ounces, but that would be about 14 oz. …Do you think if I toast some other nuts I have (cashews, pecans, peanuts or walnuts) and then blend them into my almond butter, it will taste better, or I’ll just have “ruined” more nuts? haha Thanks for all your amazing recipes, and pictures!
Hi Lacey, I’m sorry to hear that. It could have been since you didn’t toast them long enough or I’m wondering if your almonds are old? I found adding the extras worked best after the almonds turning into butter. I would suggest to add some salt and/or other add-in to hopefully save it. Or, just add a little extra to it when you serve it. Sorry this wasn’t perfect for you!
Hi,
It takes me much longer than 2 weeks to use up a store-bought jar of almond butter with no additives and I never have a problem with spoilage. Can you tell me why this might spoil more quickly? I would not be adding anything, it would just be the nuts. and I would keep it refrigerated.
Thanks!
Barbara
Hi Violet, I’m providing guidance based on food safety and my own experience. Use your best judgement here. :)
I gave this a go with my ninja food processor. It got nice and creamy before adding salt and honey but then it went back to small hardened pieces and never got creamy again. I let it cool. And tried reblending for about 10 minutes to no avail. Can too much salt to nuts throw off the texture?
Hey Liz, that’s so strange and I’m sorry to hear it. I don’t think too much salt would do it. If anything, I’d expect the honey, but I’ve always been able to smooth out the texture after letting it cool and trying again. Really wish I knew what to tell you!
I made this recipe and my family says it is absolutely delicious. I put in all optional items. With the maple syrup and honey, I put one tablespoon each. My family says it tastes like graham cracker crumbs but creamy. It is SO good!! I used my new Cuisinart food processor and it took about 10 minutes.
First time making almond butter. Made as directed and it is so yummy. We have peanut allergies and have never been able to buy almond butter because of the risk of cross contamination. Would never consider store-bought after trying this.
I thought I had wrecked the batch when I added the maple syrup etc – it took more than a “few” minutes to get it creamy again. Definitely not liquidy though – more like a firm paste.
This recipe was a disaster. I scrapped the sides for 30 minutes and it was still almond flour and it never turned into almond butter. And the worst part was it broke my $100 blender. I do not recommend this recipe!
We used our new food processor for the first time this weekend. I wanted to share the picture of our jar because I made the label.
Have now lost count of how many of your recipes we’ve made.
Sooo. Good.
We added 2tablesspoons of peanut/coconut oil. ❤️❤️❤️
Lystra
June 1st 2020
Thank you, I just made the pecan butter and it came out perfect. I used my cuisinart food processor it took less than 30minutes. I am so pleased now i can make my own spreads knowing what they made with.
Wonderful, Lystra! thank you for sharing.
Patience really is key. Just when I was about to give up, sooooo creamy.
so creamy after blending it for an hour but when I added maple syrup, it started to thicken up and turned into a dough :(
My teenage daughter came across this recipe during the lockdown. We put in the cinnamon, vanilla and pure maple syrup, and it is hands down the best almond butter! We make it weekly!
Made this for third time today. Weighed the almonds, then toasted. Used my Cuisinart food processor and it took about 15 minutes. Followed your instructions, added salt at the end. Did not add anything else. It is so good!!! Spreads easily even when cold. Can make three jars from a 3lb bag of Costco almonds. Tastes much better than ready made from the grocery store. Have a question. How do you make it last for two weeks. Yummy!!! Thank you Kate.
I’m so happy you love it, Judy! Store in the refrigerator for up to 2 weeks, or until you see or smell any signs of spoilage.
It was awesome. I made granola bars and ate it with apples. Thanks
You’re welcome! That sounds like a delicious combination.
Made it and it turned out great! I added honey to mine and it was delicious.
Only difference was all I had to start with were already roasted almonds… I still roasted them per the instructions above and boy it gave a great toasty flavor to the final result!
Thanks for the great recipe!
Can’t wait to try this recipe! But I have a quick question- do I need to remove the skin from the almond? Thank you
Hi Kel! No need to remove. Let me know how it goes!
Hi Kate! I am just about to make this recipe and thinking about sharing with my friends. Fingers crossed hopefully it would turn out great!! I would actually like to rinse my almonds first before roasting it.. as they say raw almonds might still be dirty. Is it okay to soak them overnight before roasting them the next day? Thanks
Hi Tat, I don’t know if you want to soak them here. I haven’t tried it.
I have to thank you again, I made almond and walnut butter and both came out great. The almond being more of a dryer nut took longer as I had to stop, cool & pluse the processor a few times, but eventually came out great. The walnut took very little time to process. I followed your method at the end of May and I made pecan butter which lasted 1month in the refrigerator.
LYSTRA
Perfect recipe! Super easy to make and my bf is now over the moon that we (cough cough me) can make this for him.
Ha, I love it! Thank you for sharing, Amber.
Hi! I just made this recipe…I used what I had: 8 ozs raw almonds, 4 ozs pecan halves. I followed your recipe to the tee, it was so easy! I added a little salt, cinnamon, and vanilla powder! I do have a cuisinart, blended pretty quickly, under 5 minutes, only scraped sides 3 times.
Will make again! TY!
Hi, I loved your recipe but when I tried to do it, after I added in maple syrup, cinnamon and salt it’s almost like my butter took a step back and refused to blend to a butter again. I had to add about a tablespoon of oil. Any ideas why?
Hi Hannah! Did you allow it to cool prior to blending again?
Omg..the best almond butter. Thank you so much!
Maybe not enough! My nut butter didn’t get very hot it felt like but after I added the maple syrup I had to stop every 10 seconds because of the steam but again just felt slightly warm.
This was my first attempt at making nut butter, and wow was it easy! The blending (in my Ninja blender) took about 12 min, including the stopping and scraping. I added a little cinnamon along with salt, and it tastes amazing!
Love this recipe Kate! A suggestion for others (any maybe something to add into the recipe) is to gradually add the almonds, for the sake of our machines. I have a professional grade Ninja, but still add nuts only a 1/2 cup or cup at a time. Not waiting each time until it gets creamy, just until it initially breaks up the nuts into more manageable bits. Doesn’t add more than a minute to the recipe and kept me from ever having overheating issues.
Soooo delicious! Thanks for the reminder to be patient- it turned out so, so creamy! I’m a huge Almond butter fan and struggle to find Just Almond butter with no additives that doesn’t cost $18 so this is FANTASTIC & homemade tastes better. Thanks Kate!
Thank you for the foolproof recipe…I tried it for the very first time and it turned out to be perfect
So I got to a point where it started to turn creamy and then I stopped because I freaked out about being too noisy for the upstairs neighbors. Is it possible to process it more to get it more creamy in a couple days?
Hi Nicole! I wish I had an answer for you. I haven’t tested it so I’m not sure. You should still be able to use it, it just may be harder to spread.
This was a fantastic recipe! I made the almond butter in my Cuisinart Prep 11 Plus food processor, and it took somewhere between 10-15 minutes to get it to the really creamy stage. Followed the directions exactly and added the cinnamon and vanilla – can’t wait to have it on ezekiel bread with my raspberry flax jam this week!
THANK YOU! I have tried to make almond butter for 5 years! It never worked. But I never tried it with warm almonds. That is the trick for sure. I love the taste of this so much more than store bought. I make my own peanut butter too.
Do not blend right after adding the maple syrup! I had a hard mess that I ended throwing away that was perfect almond butter before I added the syrup. Either mix it by hand or wait for it to cool (I’m assuming that works). This should be more emphasized in the directions! I just wasted an hour making something I’m throwing away.
This is so good! I make it weekly as my teens love it as well!
What is the normal shelf life of this receipt. We normally keep our almond butter in cabinet and we are making this for the first time.
I see a lot of comments with confusion about why their almond butter didn’t turn out creamy. I think it might help people to know that not all almonds have the same oil content, and there can be considerable variability in oil content from one year to the next, even within the same variety and orchard. If your batch is not creamy, you may have gotten a “low-oil” batch of nuts. The oil content can range from as low as 36% oil to as high as 53% oil. Could make a big difference in how your butter turns out.
Aha! Thank you, Brad. That makes so much sense.
You’re most welcome, thank you for sharing the recipe! I grow almonds for a living and was just thinking about making a batch for friends and family, and didn’t have a clue how to do it.
One additional note is that mostly the almonds will be on the middle to upper range of that scale.. the lowest oil content levels are not especially common, but people will definitely run across them from time to time. If anybody is looking to buy almonds for almond butter on a larger/commercial scale, the (California) varieties with higher and more consistent oil contents will be butte, padre, aldrich and mission. Interestingly, those also happen to be some of the cheapest varieties! No need to spend a lot of money on your almonds when making almond butter. It might even be counter-productive.
I’m not sure what happened but mine got all clumpy again after adding the syrup and cinnamon. I waiting until creamy and smooth to add…
Oh no! I’m sorry to hear that. Did you wait for the mixture to cool prior to adding the additional ingredients?
I made your recipe as advertised and loved it. The taste is glorious. Thank you.
You’re welcome! Thank you for your review.
Just made the almond butter. Delish!!! I’m excited to try different combinations. And one less plastic bottle in the land fill! Thanks for sharing this recipe.
You’re welcome! I hope you love it.
Getting ready to make for the first time, how would it work in a masticating juice machine
Hi Kathy, I wouldn’t recommend using a juicer for this.