Love isn’t a strong enough word. With that rich, creamy texture and roasted, nutty flavor—obsessed is more like it. I can’t get enough almond butter. And though the habit helps keep me healthy (almonds are high in protein, fiber, healthy fats, vitamin E and magnesium), it’s also a little costly. At nearly $10 per jar, my beloved nut butter isn’t very budget friendly. So I decided to learn how to make my own. The process is so simple it may shock you. And you’ll not only save money, you’ll also feel better knowing no additives, preservatives or extra sugar are lurking in your jar.
Homemade Almond Butter
2 cups almonds (raw)*
*You can also use blanched peanuts for homemade peanut butter.
- Preheat oven to 350 degrees F.
- Arrange almonds on baking sheet and roast for 17 minutes. (Note: Almonds should appear golden all the way through when broken in half. Nut butter will be bitter if the almonds are roasted too long and become dark.) Remove almonds from oven and let cool.
- In food processor, blend almonds to a coarse crumb texture; scrape down sides. Continue blending, about 7 to 10 minutes, until the nuts’ natural oils break down.
- Let almond butter sit in food processor for about 10 minutes, then blend for an additional 2 to 3 minutes for an extra-creamy texture.
- Store almond butter in a glass jar or sealed container in refrigerator for up to two months. Stir before eating.
- Follow these steps with any nut or seed—or a blend! One of my favorite combinations is almonds and hazelnuts.
- To make raw nut butter, skip the roasting step (although this is not advised for peanut butter).