Awhile back, seeing that my kiddo loves almond butter like some kids enjoy candy, I ordered a whole bunch of it. Although I was happy about its relative health benefits and versatility compared to many other “treats,” I wasn’t entirely keen on the added ingredients, the (oftentimes) plastic packaging, and the cost.
So, I decided to make my own. Although it does take a little bit of time, the 20 minutes I invest from start to finish is certainly fewer than I’d spend driving to and from the grocery store. That said, 20 minutes includes preheating the oven. And I have to press, like, two buttons (exhausting)!
Kidding. This is fantastically easy to make. Phew!
That said, my young daughter also said she can make almond butter in her mouth by chewing raw almonds, so if that’s your thing, that’s the only easier method I know.
Here’s the way I do it, however (with no offense to her direct method).
Homemade Almond Butter: Ingredients
- 1 – 2 cups of raw almonds (depending how much you want to yield; I usually opt for one cup since we take a little while to work through it)
Ummmm…isn’t it illegal to have only one bullet point? The editor in me says it is, but the mom and cook in me say the fewer ingredients, the better. The mom and cook parts of me will forgive the editor (although the latter might stay up tonight thinking about the lonely bullet).
Homemade Almond Butter: Steps (afflinks included)
- Preheat your oven to 225 degrees F (a little warmer or cooler is fine).
- Measure your almonds. Or wing it. How’s that for crazy?
- Put them on a baking sheet (I like this one a lot) or on parchment paper.
- Bake them in the oven for 10 – 15 minutes. The goal is just to warm them up to make them easier to blend.
- Take them out of the oven and dump them directly into your food processor. This one works great.
- Turn on the food processor and just keep processing until they’re blended and the oils start to release naturally, making the almond butter look shiny. Make sure to let your food processor “rest” sometimes lest it overheat. I usually end up blending for about 5 minutes total, occasionally scraping down the sides.
I store it in glass mason jars for about a month. No preservatives needed — just refrigeration.
That’s all! We use it for almond butter sandwiches, eat it straight up from a spoon, stir it into oatmeal, and even spread it on pancakes from our delicious pancake recipe.
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