How To Make Almond Butter

I've said it before and I will say it again, I love nut butters.  Any and all kinds, it's no secret that I am obsessed.  Classic peanut butter's biggest up and coming rival is probably almond butter and that is for good reason.  What is that reason you might ask?  Because it is just darn delicious.  That and it's really good for you and healthy fats are the best food group but I'll let you do your own research on that if you want.  I'm just here to tell you today how incredibly easy it is to make your own almond butter. (or any nut butter for that matter) Also, I thought it would be fun to show you the stages the almonds go through during the process of grinding them into butter form.  So you'll learn two things today, how to make a heavenly spread for anything and everything, and that ground almonds aren't that photogenic.

If you need a recipe, here it is:

  • Ingredients: Almonds (Roasted or raw and however much you'd like, I used 3 cups of raw almonds)
  • Equipment: Food Processor, Spatula/Spoon
  • Total Time: 20-36 minutes (depending on how much almonds you are using)

Well that was an intense recipe, so without further ado, here is a look at the (literal) process of making almond butter.

In case you didn't know, these are whole almonds. (I know you knew that.)

This is after 1 minute chopping the almonds.  My food processor has a "pulse/mix" setting that I used the whole time.  It is meant for mixing and pureeing. As you can see, after one minute the almonds turn to a flour-like consistency.

This is after 7 minutes.  I probably stopped the processor 4-5 times during these 7 minutes and used my spatula to scrap down the sides.  The flour builds up and you'll get annoyed but eventually you won't have to stop and start so much.  As you can see, it looks like a course flour that has gotten a little bit wet.

12 minutes of processing. It's getting doughy!  Very crumbly though.

17 minutes. Still doughy and getting stickier.  I may have scraped the sides a few more times by this point.

Processed with VSCOcam with f2 preset

23 minutes.  It has become oily play-doh.  Am I the only one that thinks it is fun to see the oil is slowly releasing?

30 minutes.  It is a smooth, thick paste.  Not butter yet though, hold out for the butter.

35 minutes.  You think its done.  You really want it to be done.  It's not done yet.  A minute or two before this point I threw in a teaspoon of cinnamon and a teaspoon of vanilla extract, because those always make things better.  They are totally optional ingredients.  Another totally optional ingredient that I just thought of right at this moment would be coconut.  Coconut oil or flakes would probably make this taste amazing.  The flakes would probably make it a little thicker while the oil would make it more runny.  I'm going to try that next time.  Mark my words.

36 minutes.  Perfectly smooth and creamy almond butter.  Ready for anything. What a beaut!

If you are an impatient person this process may seem long to you, but I promise you won't regret it when you have a jar full of fresh almond butter.  If you are a fall fanatic and loving everything pumpkin, almond butter is a great compliment.  If that doesn't work for you, almond butter goes well with pretty much everything else so I'm not worried about you finding a use for it.

Just so you know, my three cups of almonds made a little over a 1 1/2 cups of butter.   It took me around 36 minutes to reach a perfect consistency.  It wouldn't take as long if you started with less almonds, but it all depends on how much you want.  If you're like me, the more the better.

Oh, and if you do make this sometime, keep it in the fridge so it stays fresh.  I'll be putting mine right next to the pistachio butter I made a couple weeks ago, they make quite the good looking couple if I do say so myself.  I wonder if they had a baby how that butter would turn out...