Almond Butter

Almond Butter

Roasted almonds blend into a rich, creamy spread with no additives needed.

Total 30 min Makes 16 oz Calories 196/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Dairy free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Tree nuts

Whole raw almonds are roasted until fragrant, then ground slowly in a food processor until they release their natural oils and turn silky smooth. A pinch of salt and a touch of honey round out the flavor, making this a simple pantry staple for toast, smoothies, or baking.

Ingredients

  • 3 cups raw whole almonds
  • 1/2 teaspoon fine sea salt
  • 1 tablespoon honey
  • 1 tablespoon neutral oil, such as grapeseed or avocado

Method

  1. Preheat the oven to 350°F and spread the almonds in a single layer on a rimmed baking sheet.

  2. Roast the almonds, stirring once halfway through, until fragrant and lightly golden inside.

  3. Let the almonds cool for 5 minutes, just enough to handle safely, then transfer them to a food processor.

  4. Process the almonds continuously, scraping down the sides every minute, until they form a loose crumbly meal.

  5. Continue processing until the almonds release their oils and form a thick paste, scraping down the sides as needed.

  6. Add the salt, honey, and oil, then process until the butter turns smooth and glossy, 2 to 3 minutes more.

  7. Scrape the almond butter into a clean jar and let it cool to room temperature before sealing.

  8. Store in the refrigerator for up to one month, stirring before use if the oils separate.

Rate this recipe

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    Almond Butter

    Whole raw almonds are roasted until fragrant, then ground slowly in a food processor until they release their natural oils and turn silky smooth. A pinch of salt and a touch of honey round out the flavor, making this a simple pantry staple for toast, smoothies, or baking.

    30 min 16 oz 196 cal

    Ingredients

    • 3 cups raw whole almonds
    • 1/2 teaspoon fine sea salt
    • 1 tablespoon honey
    • 1 tablespoon neutral oil, such as grapeseed or avocado

    Method

    1. 1

      Preheat the oven to 350°F and spread the almonds in a single layer on a rimmed baking sheet.

    2. 2

      Roast the almonds, stirring once halfway through, until fragrant and lightly golden inside.

    3. 3

      Let the almonds cool for 5 minutes, just enough to handle safely, then transfer them to a food processor.

    4. 4

      Process the almonds continuously, scraping down the sides every minute, until they form a loose crumbly meal.

    5. 5

      Continue processing until the almonds release their oils and form a thick paste, scraping down the sides as needed.

    6. 6

      Add the salt, honey, and oil, then process until the butter turns smooth and glossy, 2 to 3 minutes more.

    7. 7

      Scrape the almond butter into a clean jar and let it cool to room temperature before sealing.

    8. 8

      Store in the refrigerator for up to one month, stirring before use if the oils separate.