Appetizers and Snacks

Homemade Almond Butter

Homemade Almond Butter from A Thousand Crumbs (2 of 16)

I have been dying for a food processor for years, and a couple of weeks ago I finally broke down and bought one.  Serious kitchen game changer, let me tell you!  I feel like a whole new world of recipes is now available and I can’t wait to make them all!

It’s been a constant on my counter since it arrived, but my favorite recipe has been tomatillo salsa.  That is, until I made this AMAZING homemade almond butter!

If you’ve been with me for awhile, you know that I have been on a doctor ordered diet called the Candida Plan.   For the last eight weeks I have had to do a strict elimination diet, but this week, I can finally add back nuts!  Can you hear the hallelujah chorus?

Homemade Almond Butter from A Thousand Crumbs (12 of 16)

Nut butters are one of my favorite foods, but it turns out that many of the commercial brands that I used to buy all the time are loaded with unnecessary ingredients including hydrogenated oils, palm oil, and sugar.  With a new beast of a food processor at home, I decided to forgo my usual store-bought variety, and picked up some raw organic almonds instead.  How hard could it be to make?  Turns out, it’s pretty easy!

After roasting the almonds in the oven, I dumped them into my food processor with a little bit of salt, turned it on, and waited.  Sure enough, after about 10 minutes, I had the most fragrant and flavorful nut butter I’ve ever had.  It tastes NOTHING like store-bought and has the most incredible spreadable texture without being oily, or separating.

I have been eating it for breakfast on brown rice cakes with sliced banana, adding it to my frozen banana “faux-yo” with unsweetened cocoa powder, and some nights I eat it straight out of the jar.

In a sealed glass jar, homemade almond butter will keep in the refrigerator for 3-4 weeks, but I guarantee it won’t last that long!

Recipe Card - Homemade Almond Butter

Homemade Almond Butter

  • Author: Amanda Prince
  • Prep Time: 15 Minutes
  • Cook Time: 15 Minutes
  • Total Time: 30 Minutes
  • Yield: 2 Cups 1x
  • Category: Appetizers and Snacks, Breakfast


There is nothing like homemade almond butter!  Roasting the almonds first adds a deep flavor that can’t be matched in store-bought versions.


  • 4 cups raw almonds (I suggest organic)
  • 1/4 tsp Himalayan pink salt
  • 2 Tbsp almond oil, optional
  • 2 Tbsp maple syrup, optional


  1. Pre-heat oven to 350 degrees and arrange almonds in a single layer on a large cookie sheet.  Bake almonds for 10-15 minutes, or until toasted and fragrant.  Move them around once part way through baking to ensure even cooking.
  2. Allow almonds to cool completely.  Add the almonds, salt, and maple syrup (if using), and pulse a few times to break down the almonds.  Start the processor.  The almonds will go from a powder, to a thick paste over time.  Periodically scrape down the sides of the bowl.  If after 10-15 minutes the almond butter still has not reached your desired consistency, drizzle 1 Tbsp of almond oil in while the machine is on.  This will help liquify the mixture quicker.


If you have an older machine or a smaller motor, you may have to turn it off intermittently to give it a chance to rest and prevent overheating.

In a sealed glass jar, homemade almond butter will keep in the refrigerator for 3-4 weeks, but I guarantee it won’t last that long!

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1 Comment

  • Reply
    Amanda (athousandcrumbs)
    August 4, 2016 at 7:09 am

    I know what you mean! I still don’t have a stand mixer! I still knead all of my bread by hand because I figured that’s how my grandmother did it and she’s still kickin! Any fun recipes that you’ve found are now a must thanks to your food processor?

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