How to Make Almond Butter – My New Obsession

May 30, 2011Katie

Last month while visiting my brother and sis-in-law in Phoenix, we visited a Trader Joe’s store.  I purchased a jar of almond butter there and then proceeded over the next month to languish over the jar, inserting a small spoon in it and savoring each nutty tasting in order to slowly stall to the day when I scraped the jar clean.

Seriously, I never even put it on a cracker.

When that dreaded day came, I decided to do some research and found that making almond butter is unbelievably simple.  With its two ingredients of raw almonds and salt (or even omit the salt if you choose), I could do this.


Forty-five minutes later, I had three jars of delicious homemade almond butter that cost me about $6.

Not $6 apiece, but total.  I experimented with raw nuts, but then went ahead and popped enough for one recipe into the oven to toast. The toasted recipe is good, but I almost prefer the raw, and enjoy the healthiness of the raw nuts a bit more. My first batch was made plain and simple, but you can stir in a touch of cinnamon, orange peel, vanilla or for you Nutella lovers, try adding in some powdered sugar and cocoa powder.

Let me show you how I did this.

I purchased a large 3 lb. bag of raw almonds at my local Sam’s Club.

If you have a really strong food processor, go ahead and start with 2 cups of almonds, if doubtful use one cup.  I read some recipes where people started with the shaved almonds and that may work too, but I wanted the most bang for my buck and bought the giant bag of raw ones.  I have a basic Cuisinart and it worked just fine when I switched from one cup to two.  The recipe will be for two cups but like I said, if you worry about overkill on your food processor, halve it.

I measured out two cups of raw almonds into my food processor.

Then I put on the lid.

What? You want to know where the rest of the ingredients are?

Other than  pinch of salt later in the game, that’s it.  Honestly? At the third batch I made, I just sprinkled the salt right in from the beginning, so do that if you like – I used about 1/2 teaspoon.

Easy peasey right?

Pulse your food processor until the nuts break up a bit.  This took me about 20 pulses or so.

Then pop the lid back on and turn it on a steady run, stopping to scrape down the sides every 4-5 minutes.  My food processor just has one speed, but if you have more than one, just go ahead and use medium or high.

Then, are you ready for this?  Let it run for 15 minutes.

Seriously walk away and let it run.  After 3-4 minutes it will become almond crumbs.

Then it will start to change…the crumbs will be a little “oilier” looking.

This is due to the oils releasing out of the nuts.  But you need to keep processing for the fullness of the oils to be released and cause the creaminess to occur.  After a few more minutes the sound of the food processor changed.  These oily crumbs started becoming chunks, forming together and flipping around the sides of the processor.  This was the point on batch number one that I added a bit of salt, but the next two batches, I put it in at the beginning.

And after a few more moments, they started to become a rough paste.

Seeing as this was my first batch, I thought this was a good stopping point (about 10 minutes).  I scraped the nut butter out of my processor and pressed it into a jar.

If you are a “chunky” peanut butter lover, you may want to stop at this point.  If you prefer your nut butters creamier and more oily, keep processing another 3-5 minutes and your almond butter will look more like my second batch.

This one ran for 15 minutes.

And for my third batch, I wanted to experiment with roasted vs. raw almonds so I threw 2 cups of almonds onto a baking sheet and toasted them in a 350º oven for 13-15 minutes.

Then I repeated the exact same process.  I found with the roasted almonds, the processing time only took about 12 minutes to complete to the creamy stage.

The nut butter was darker in color and a little richer in flavor.

And it had a little more oil on top than the other raw almond butter I made, probably due to the heat extracting the oils from the nuts.

Now realizing that this once precious treat was now easily accessible to me anytime and for mere pennies, I went ahead and indulged in the luxury of spooning some over crackers.

I must tell you, after the three batches, I think I might prefer the more-textured first batch that was less processed.  It doesn’t spread as easily, but I love the feel of the larger texture of the nuts and the  flavor when less-processed.

But that’s when I just use a spoon and sit down and lick each delectable gooey bit of it right off.

**Store in jars or plastic containers.  Will store out of refrigeration for one week, 3 months in the refrigerator and six months in the freezer.

Word of warning.  I have made this many many times in my Cuisinart basic processor with no issues.  Please use at your discretion depending on how strong you believe the motor in your processor to be.

Katie’s Printable Recipe – Homemade Almond Butter

Pin It

100 Comments

  • julie

    May 30, 2011 at 12:14 pm

    super healthy! (but calories? probably loaded). Wonder if you could do the same thing to make tahini from sesame seeds? Do you know?
    1. malik

      March 21, 2012 at 8:01 am

      Add some roasted Flax Seeds and enjoy additional taste of Omega 3 and fiber. I love the way you explained step by step process. Thanks.
  • Fran J

    May 31, 2011 at 3:50 pm

    I used my Oster blender years ago to make peanut butter with roasted peanuts. I think they migfht have been salted.
  • Robin

    July 23, 2011 at 6:35 pm

    I have been trying to make this for the last hour and I can't get past the look of your first batch. I want a creamier butter. Am I doing something wrong?
    1. dishinanddishes

      July 25, 2011 at 8:18 am

      Robin - it might be your food processor? I'm not sure - I just let my whir in my Cuisinart for about 15-20 minutes and it happened!?
    2. Arvin

      February 18, 2012 at 9:44 am

      Try adding 1 dl cream to turn it into one big slurry. The cream will overwhip into butter. Alternatively you could add a few tablespoons of olive oil.
  • melissa k

    August 9, 2011 at 8:33 am

    I have been doing this for years and I just tried using cocoa roast almonds and it is a hit with my kids.
    1. dishinanddishes

      August 9, 2011 at 8:58 am

      melissa k - Oh wow - I bet that's similar to Nutella! Yum!
  • Rosemary

    September 4, 2011 at 6:41 pm

    I tried the toasted almond butter - it was as easy as you said it would be - it taste great
  • Rick Large

    September 30, 2011 at 9:13 am

    I just did the raw version in my blender (on medium). It was very simple although I had to scrape the sides quite a bit because in the middle of the process the chunks get pretty thick and don't flow. One thing to mention, all the friction from my blender blades caused the batch to get really hot. Almost to hot to eat. This treat goes really great with frozen yogurt too.
    1. DishinandDishes

      September 30, 2011 at 3:32 pm

      Rick - yes - good point...it does get warm and I think this is what helps pull out the oils. You must have a good blender!
  • Amy

    October 12, 2011 at 1:48 pm

    Awesome! Just made my first batch!
    1. DishinandDishes

      October 12, 2011 at 5:33 pm

      Amy - isn't it wonderfully simple?
  • Diana M

    October 12, 2011 at 4:44 pm

    I found your recipe today and decided to give it a try. While I didn't have a good food processor, I did use my blender to break down the almonds until they were as fine as they could go. Then I switched them to a "mini" food processor that can hold about a cup of the almonds. It turned out amazing and took me about 10 minutes longer than you said only because i had to use the blender first. Thanks for the recipe!
    1. DishinandDishes

      October 12, 2011 at 5:33 pm

      Diana - so glad you found a way cuz it has changed my life!!
  • Nubia

    October 14, 2011 at 8:03 pm

    Awesome! I just got the same bag of almonds yesterday and was worried they'd go bad before I ate them. Time to start making almond butter as gifts :]
  • Peyton Roberts

    October 17, 2011 at 3:42 am

    Just made this via your instructions.... WOW! I can't believe how much better the flavor is making it yourself over the stuff from the grocery store. I live on Guam where almond butter is $9 a jar, so this is a huge money saver. Thank you!
  • Iceni

    November 22, 2011 at 12:48 pm

    HI I added a couple of tsp of olive oil and this made it more creamy, and tasty sooner. Great recipe.
  • jono

    December 5, 2011 at 9:51 am

    good article. thanks
  • ray

    December 6, 2011 at 10:25 am

    you should have bought the fresh almond butter from whole foods! they have a machine (at the tempe one i went into) right at the entrance that turns peanuts, roasted peanuts or almonds into butter right before your eyes! you purchase as much as you like! it's the best i've ever had. and yes, i will be making it myself when i can too!
    1. DishinandDishes

      December 6, 2011 at 10:33 am

      ray - we JUST got our first Whole Foods here in OKC. I love the place!
  • gina

    December 6, 2011 at 11:51 am

    I just melted part of my food processor making this :'(
    1. DishinandDishes

      December 6, 2011 at 1:13 pm

      gina - oh no - what kind do you have? I had no problems with my Cuisinart. I would return it! I'm sure different processors have different motors and levels they can go?
  • gina

    December 6, 2011 at 1:30 pm

    I have a cuisinart! Wahhh! I contacted Cuisinart, and will figure it out!
    1. DishinandDishes

      December 6, 2011 at 1:46 pm

      SO sorry! Yes - I bet they'll take care of you!
  • gina

    December 6, 2011 at 1:47 pm

    sorry to post a third comment, but I was making this as gifts for people... do you think I could use my blender to make it?
    1. DishinandDishes

      December 6, 2011 at 6:35 pm

      gina - I'm not sure...it would have to be a very powerful blender like a Vitamix, etc.
  • edjahman

    January 7, 2012 at 11:25 pm

    OMG I'm so making this. Looks so yummy! Thank you for this entry! Ed
  • Brendan

    January 20, 2012 at 9:44 pm

    I tried this out with my food processor, and it worked out great. I found that adding a quick squirt or two of cooking spray really helped it butter up/stopped it from getting on the sides. Deliciousness, never going to buy almond butter again!
    1. DishinandDishes

      January 22, 2012 at 3:07 pm

      Brendan..yay! So glad you visited and tried it out!
  • hillary

    January 20, 2012 at 11:11 pm

    This sounds awesomeeeeee!!!!
    1. DishinandDishes

      January 22, 2012 at 3:08 pm

      hillary - it is! And so easy :)
  • Kim

    January 22, 2012 at 10:24 pm

    What's the wattage of your food processor? We have a ninja blender that is 1000 watts. Do you think that would work?
  • Dorothy

    January 30, 2012 at 11:24 am

    I am going to try pecans! We have lots in our area in the south!
  • Garnette

    February 2, 2012 at 9:42 am

    I made my first batch of the almond butter! It is so delicious!!!! I added 1/4 tsp. sea salt and some Stevia and everyday it taste even better. I did it with raw almonds and the next time I will try the roasted. Thank you so much for posting this and I will be trying all the nuts now! I love how you showed the process so you know that you are doing the right thing and that it will get to be creamy. My daughter likes hers chunky and we like our smooth...the best of both worlds. You have saved everyone so much money! Thank you so much.
  • michele

    February 5, 2012 at 5:46 pm

    Unfortunately most almonds in the US are pasteurized. So if you want healthy almond butter you have to buy the more expensive imported ones or get them from a small farm.
  • sarossa

    February 8, 2012 at 1:47 pm

    just tried with roasted almonds, a pinch of salt and a tiny processor, result: two cups of nutty bliss!!!! it took minutes and some scraping and shaking the mini processor....thanks! (what's your opinion on peanut vs almond butter?) ciao
  • Lindsey

    February 24, 2012 at 2:27 am

    We recently discovered that our little girl is allergic to peanuts. I can't imagine going through life without being able to eat peanut butter. I've never had almond butter, so I didn't really know what to expect. I tried your recipe the other day, and loved it (maybe even better than peanut butter - and I love peanut butter). I did add a little olive oil, and a little brown sugar, and my daughter was eating it by the spoonfull. I love that I have found a great alternative to peanut butter for her. Thank you for sharing!
    1. DishinandDishes

      February 27, 2012 at 9:02 pm

      Lindsey- this makes me SO happy to hear! I hope you have years of enjoyment! Thanks for the comment!
  • Dawn McKinney

    March 17, 2012 at 4:01 am

    I have a quick question. I'm glad I can across thins recipe! I make my own almond milk, and I have been wondering what to do with the pulp that I squeezed my almond milk from? Would I be able to use the pulp left over from the "milk" to make into butter?? I have been freezing the pulp to save it in case I found a way to use it. I could not being myself to throw it all away, so I am hoping this is a way to use it all. Do you think there would be enough pil in the pulp to make the butter?
  • Dawn McKinney

    March 17, 2012 at 6:05 am

    I'm not sure how you guys are making this nut butter... I have a vitamix... I tried make this butter with the pulp that remained from my almond milk.. and it was doing nothing but getting really hot inside the carafe; I even added some coconut oil, pressed it down more with the plunger, and hit the blades - so now I have to buy a new vitamix plunger); but the bitter was still a no go. So, I thought maybe the butter could NOT be made with spent pulp, so I too 2 cups of raw almonds... it got made into the dust pretty easy, but then the vitamix overheated and stopped working after it started collecting around the sides. I'm thinking I'm going to have to get a food processor to make the almond butter in.. I have a small processor, but it's not meant for this, nor running for "prolonged" time frames. I just tried to operate the vitamix again, and it works (whew!). So, I will make my almond milk tonight... but it looks like a food processor for me to be able to make the butter...
    1. DishinandDishes

      March 20, 2012 at 3:43 pm

      Dawn McKinney - I have never tried making almond milk or making the butter with the pulp but I would think it would make a huge difference. However, the nut butter has always worked perfectly for me with my Cuisinart and the raw or roasted nuts.
    2. Dawn McKinney

      March 20, 2012 at 9:21 pm

      I guess I'll be getting one of those Ninjas or something. I tried making the nut butter, as I said, with the raw almonds also; not just with the pulp, and it almost burned up my vitamix... Until then I'll continue to freeze the "spent" pulp; I'd really hate to throw it away, and I'm sure there is a way I can use it for the nut butter. It's just a matter of figuring out how...
    3. Dawn McKinney

      March 21, 2012 at 2:05 am

      So, I found a good sale on the Ninja Pulse, so went out and bought it tonight. After over an hour of messing with this and 1 cup of raw, organic almonds, the answer is: no, one cannot make almond butter with this.. I added oil, I added honey... I changed to the cup attachment, I tried different paddles. I ended up with one huge mess and a smoking ninja machine. If there is a way to do this, I hope they make an instructional video and put it on their Ninja site. But for now, I'm convinced it cannot be done. Good thing I can use it later for canning prep, or I'd be taking it back tomorrow..
      1. DishinandDishes

        March 21, 2012 at 10:35 am

        Dawn McKinney - I would again recommend you buying a Cuisinart for this. I tried to caution on my post about using weaker products! I have not used a Vitamix or a Ninja. I do know that I never have problems with my Cuisinart :)
    4. Dawn McKinney

      March 21, 2012 at 11:16 am

      Using weaker products? The Vitamix is 1380 watts, and the Ninja Pulse is 700 watts.... The basic older Cuisinart processors I have been able to find wattage information on is 500 - 600 watts... The age, model and wattage was not mentioned in the article, so that's why I figured the vitamix would handle it because it is basically an industrial machine, and I got the new Ninja pulse because the wattage on that rated higher than a basic conventional processor. Neither worked. I even tried in my single serve hamilton beach which is 135 watts, thinking maybe less power was needed. So, unless that base model Cuisinart is more than 1380 watts, this whole almond butter thing has me totally stumped.
      1. DishinandDishes

        March 21, 2012 at 3:10 pm

        Well Dawn - it could be that you're using the pulp. Truly I have no idea...I just told you what has worked for me.
      2. DishinandDishes

        March 21, 2012 at 3:11 pm

        And I would think a Vitamix would work from what I've heard. Sorry, I don't have one and don't know?
    5. Dawn McKinney

      March 21, 2012 at 5:09 pm

      I used whole, raw almonds, also, as I posted... so yeah, I'm at a loss, too
  • Cathy

    March 24, 2012 at 4:04 pm

    Another thing good for the use of almond butter, on Doc Oz, they mentioned that 2 tablsp of almond butter before bedtime helps in sleeping. If you sleep 3 hours , you'll feel as if you slept 6. Happy zzzz's
  • Milliann

    March 28, 2012 at 3:16 pm

    I am a certified almond butter addict. I was having a powerful craving & googled how to make nut butter as I have a bag of almonds. Found your site. Would probably prefer roasted, but that was too long to wait. Put almonds in my miniblender, had to keep stopping and clearing about half way there added small amount of olive oil & later a small amount of coconut oil. All that work (watching) brought on a chocolate craving so I added about a tbsp of cocao & 2 stevia packets, whipped longer...not bad...then the kids wanted an orange...lightbulb added some orange zest & small amount of juice...whipped some more and....wa...la...almondbutter tootsie roll (could actually roll) Thx 4 such a quick & easy craving solution :)
    1. DishinandDishes

      March 29, 2012 at 9:12 am

      Milliann - oh my gosh! Wonderful ideas! I will have to try the orange and the chocolate! And I love adding the coconut oil idea! It's so good for you!
  • Nancy

    April 21, 2012 at 9:52 am

    TIME! all it needed was time! I made it in a coffee/seed/nut grinder and thought it would be almond butter in the same time as grinding coffee so all I was getting was the almond crumbs. In this little grinder it took no more than 3-5 minutes before it stuck to the walls. I can only make 1/4 cup at a time but then it is fresh for my toast daily which was my plan. Thank-you thank-you!!
    1. DishinandDishes

      April 21, 2012 at 11:20 am

      Wow - Awesome Nancy! That's great - and a quick way to try it! You could have fresh every day!
  • Jen

    April 23, 2012 at 10:13 am

    Thanls for posting this has been very helpful I was going to go out and waste money on the ready made stuff! Who knew it was so easy to make haha
    1. DishinandDishes

      April 23, 2012 at 12:15 pm

      Jen - I know right? SOOOOO easy!
  • JT

    May 7, 2012 at 5:50 pm

    I came across this great looking recipe for Walnut Cookies. 'Damn', I uttered, it's got 1/4C Almond butter of which I don't have, but I do have Almonds. Found your site, (great pictures, they really helped) and I made Almond Butter. I added 2tsp Grapeseed Oil and 1tsp maple syrup. It's looks and tastes great. Onward to the Walnut Cookies. Thank you.
  • John

    May 7, 2012 at 9:59 pm

    Dawn McKinney- I don't know what's involved in making almond milk, but it sounds like there's water/liquid involved. That seems like something that could be plugging up your blender. It might be worth trying drying out the leftover almond pulp in your oven at a low temp., making sure it's good and dry, and then possibly adding a little almond oil when making the butter. Thanks for the instructions, DishinandDishes!
  • Dawn McKinney

    May 8, 2012 at 11:28 am

    John - I finally got it to work, but had to add a LOT of coconut oil and honey for it to do what it is supposed to. The pulp is squeezed out well, so excess moisture was not an issue.
    1. DishinandDishes

      May 8, 2012 at 2:13 pm

      Dawn - my friend Sheri has a great recipe on her blog for using the almond pulp - you might like these muffins... http://reallymostsincerely.wordpress.com/2012/01/19/almond-jam-muffies/
  • Dawn McKinney

    May 8, 2012 at 2:33 pm

    Thanks! I'll have to play with the recipe to convert it to GF, ... they look delicious!
  • John

    May 10, 2012 at 1:23 am

    One other thing that might have an effect on the final product could be using different size food processors, at least based on reading reviews of people trying to make hummus in their food processors. Some people say that their hummus turns out great while some say it tastes a little grainy. The Cuisinart 7 and 11 cup processors use the same blades and discs, but the 11 cup is a fair bit bigger than the 7 cup, so seems like an 11 cup model would give the chickpeas and/or almonds more space to 'hide' from the blade whereas with the 7 cup model there's less room for anything to hide from the blade. This means that stuff might have to be processed for longer periods of time in an 11 cup model to get the same effect that would be obtained with a 7 cup. With something like almond butter, this might make a noticeable difference in the time it takes as well as for the strain it puts on the motor. I'm not sure this is right but it kind of makes sense theoretically.
  • Stephanie

    June 11, 2012 at 11:28 pm

    I am SUPER excited to have found this site. I have a recipe for protein bars that I put natural peanut butter in, and they keep not turning out very well, and the creator told me that sometimes they're too sticky if you use peanut butter, and that she makes her own almond butter, and that makes the bars a lot better. SO, I was googling how to make my own almond butter since buying it at the store is ridiculously priced, and found your site. I am SO excited to go get some almonds to make this for my next batch of protein bars. Thanks!! I can't wait to try it!
    1. DishinandDishes

      June 12, 2012 at 8:12 am

      Stephanie - I would love your recipe for protein bars if you'd like to share! Sounds fantastic!
  • Stephanie

    June 12, 2012 at 3:08 pm

    Ok, I told you I couldn't wait... I already went and bought almonds today. Your almond butter is amazing! & oh my heck, easier than ever! & whoever said "Christmas gift idea" is a genius! I'm doing it. ;) Anyways, yeah I am not supposed to give out the protein bar recipe to many people, but if you give me your email address, I would give it to you. This lady wants to get it on the market some day, so I'm supposed to keep it pretty secret. ;) -Steph
    1. DishinandDishes

      June 12, 2012 at 8:15 pm

      Stephanie - [email protected] I promise I won't share :) Glad your recipe turned out well! So easy right?
  • Cindy

    July 2, 2012 at 3:10 pm

    I used my regular Braun blender and it turned out creamy and delicious......after about 30 - 40 minutes. This really requires patience and I'm still wondering if it's worth it since I got less than half a cup of almond butter out of the deal.
  • Cindy

    July 2, 2012 at 3:11 pm

    Oooppss, I meant I got less than a cup. I'm guessing it was about 3/4 of a cup. Not very much for all that work!
  • Olive

    July 6, 2012 at 9:27 am

    It's like making peanut-butter but without the sugar and the added oil..I like that. I have a bag of almonds in my freezer, can't wait to try make a batch of almond butter. Super-thanks for sharing! :)
  • MERCEDES

    July 12, 2012 at 6:32 pm

    I recently got a new Cuisinart Food Processor which I am TOTALLY IN LOVE. I started making bread, wonderful, and what better than homemade almond butter. I tried to get in many "how to's" and yours was the best. I started doing it and it got clumpy, but I added COCONUT OIL and WOW! It is the best almond butter I have ever tasted. Thank you for your great recipe. My husband spent minutes just saying WOW! WOW! Goodbye grocery almond butter! Hello homamade one
    1. DishinandDishes

      July 12, 2012 at 10:44 pm

      Mercedes...OHHH! So glad you are enjoying the almond butter! Now for that bread recipe?
  • Kate

    July 26, 2012 at 8:31 pm

    After paying $6 for a tiny container of almond butter last week, I decided to make my own! I'm so glad I found your site when googling for a recipe! I used my cuisenart and it worked perfectly. I let it rest for a while after about 12 minutes, and came back to it and it instantly became the creamy butter you show. I am adding my Hershey's Special Dark cocoa powder next time - yum!
    1. DishinandDishes

      July 27, 2012 at 7:24 am

      Kate - I'd love to know what you think with chocolate! I bet it'll be great!
  • Betty Skelly

    July 28, 2012 at 9:08 am

    Hi, I found your site and since it is 11pm here in my end. I will make it tomorrow. I have almond nuts in my cupboard waiting for me to do something. Thanks for posting. I am trying to live healthy.
    1. DishinandDishes

      July 28, 2012 at 10:07 am

      Betty - I think you'll love the almond butter! Good luck on your health quest!
  • Jen Houck

    July 30, 2012 at 8:55 pm

    how do I figure the carb count for this? I broke my cuisinart last week! I dropped it and it landed right on the stem. Been searching on ebay for a replacement that will still alow me to use the same attachment because I miss it so much already! The bread recipe sounds great but I need help figuring the carbs. Thanks
    1. DishinandDishes

      July 31, 2012 at 11:36 am

      Jen - I would Google carb count for almonds and put in one cup or something?
  • Marti Settle

    July 31, 2012 at 1:54 am

    I just made my first batch but it was before I found this website. I have a huge bag of roasted almonds and wanted a nut butter. So, I used my nut chopper at first to make them smaller but lost control and broke the glass jar. Then, I said, "what the heck" and dumped a large handful into my Oster blender. I started grinding on the "whipping" setting. They started gringing into a chunky powder. Then, having never done it before, decided they needed some kind of liquid so I reached for the Oriental sesame oil. I tossed about a tablespoon of the sesame oil in and about 1/2 cup of warm water. Then the butter started forming. Of course I had to use a narrow spatula to pust the ingredients back down into the paste and re mixing the blend. Toward the end I reached for my organic sea salt and put in a whopping 2/3 teaspoon for the entire batch. It made up about a lasrge 8 ounce cup. When I took a wheat then and spread some on it.l...on my it was good. So, I just had to indulge with three wheat thins but almond butter only on half of each. Then I covered the bowl with plastic wrap and into the refrigerator it went. I am a senior citizen so I don't eat much meat. The almonds will provide a delicious source of protein that I really need. I do not need the calories but at least it's not sugar and candy. I think I will ration two crackers with almond butter each evening before bedtime. It's so good and actually, I am getting very sleepy. Good night all.
    1. DishinandDishes

      July 31, 2012 at 11:37 am

      Marti Settle - thanks for the recommendation for a blender - maybe others could use that that don't have a food processor!
  • Sylvia Tarnuzzer

    August 13, 2012 at 6:21 am

    I am THRILLED to find this recipe! I have a life threatening peanut allergy and I'd like to say that my husband gave up peanuts and peanut butter when he fell in love with me 35 years ago! It's really hard to make people understand just how serious this allergy can be. I am working with the Whole Foods Plant Based Lifestyle and so many recipes call for Almond Butter. I was assured there were jars on the grocery store shelf that were peanut free, but I sure couldn't find any. We do not have a Whole Foods or Trader Joe's near us so that isn't an option. I couldn't risk ordering and then have it come into my home with traces of peanuts. So this is a true lifesaver of me!!! I know completely that mine when I make it will be safe for me to eat. Thank you!
  • Kitty

    August 16, 2012 at 3:56 pm

    Wow!!!! I mademine with a few drops of vainilla extract and aspartame instead of sugar... WOW. Delicious!!!! We won't be buying imported peanut ior almond butter anymore!!! (we live in Spain) mmm it will be hard not to make this for breakfast every morning. Ours was ready really fast and we made just a tiny amount just to try it since we didn't have many almonds left. Thank you very much for this recipe and explanation!
    1. DishinandDishes

      August 16, 2012 at 5:08 pm

      Kitty - so happy you liked it!
  • CThomas

    August 31, 2012 at 10:31 am

    thanks for sharing your recipe with us nut butter lovers everywhere...I HAVE to watch my intake and can control the caloric count with this....I too eat from a spoon - why waste the calories of a cracker if you just want the nut butter - right??? I will make this the weekend and get back with you about the results!!! Home in Carolina
  • shelly chang

    September 5, 2012 at 1:22 pm

    one thing to keep in mind is that always use the freshest nuts to make butter. ALmond bought in summer usually has stayed for more than half year on store shelf. those almond can only become very thick butter, unless you add oil. Fresh almond does not need to add any oil. It will become much soft butter
  • PATRICIA MARTIN

    September 21, 2012 at 11:21 pm

    Thank you so much for posting this. my daughter and I are both gluten/grain free diabetics. Almond butter is a wonderful healty low carb addition to our diets. I am looking forward to making your version, and wanted to say thank you for the detailed instructions. The only thing left to do is buy a food processor like your :) I will let you know how it turns out. Thanks again!
  • tara

    October 15, 2012 at 11:28 pm

    Thank you sooooo much for this! My boyfriend and I eat a jar of almond butter in 3 days so it gets really expensive. Im so happy I found this. Thank you!
  • Laurie Snedeker

    October 16, 2012 at 9:07 am

    This turned out great. We buy about 15lbs of organic raw almonds every year from a local guy and try to use them up all year and I run out of ways to roast them! I thought of doing this but didn't realize how easy it was. I have a Cuisinart as well, but it's the elite version--I got it at Costco for $159 (it's normally $259 at other retailers). I was easily able to process 4 cups without even coming close to damaging the machine. (Patricia, spend the extra money on a really good food processor. You won't regret it.) This is a great idea and I'm going to add the chocolate to the next batch! I love Nutella.
  • Joke

    November 4, 2012 at 11:52 pm

    Wow, thank you for your very clear explanation!!! Heading to the kitchen now :)
  • Molly

    November 12, 2012 at 7:44 pm

    My favorite part? I have the exact same food processor, and I also stopped at the ball-knocking around the machine stage when I made my first batch this morning. Next time, I'll take it to the next level and see how I like the creamier version. Thanks for some great instructions!
    1. DishinandDishes

      November 12, 2012 at 10:34 pm

      Molly...enjoy!
  • virginia

    November 18, 2012 at 10:30 pm

    Hi, I have been trying to make raw almond butter with no success. First I tried it in my Ninja blender, very powerful 1100 watts. I worked on it for over an hour, off and on, nothing, just dust crumbles. Then I gave in and bought a food processor, Black and Decker 500 watts of power. Again, over an hour, no success. Then I tried roasting the nuts hoping it would allow more oil to be released, nothing. The only time I had an inkling of success was when I finally gave in and added some water. Then I did get something that was at least spreadable, very pale looking, but fairly good tasting. I keep reading all these websites that insist you can do it with just the nuts, which is what I want to do because I'm trying to keep it healthy. Success continues to elude me. Any ideas on what I'm doing wrong?
    1. DishinandDishes

      November 19, 2012 at 9:09 am

      Hi virginia! I only know that my food processor works perfectly. It's a Cuisinart (just the basic one). I have read that others have issues and end up adding coconut oil, olive oil or walnut oil, etc. I think it may have something to do with the heat of the blade but I'm not sure?
  • Charlynn

    December 8, 2012 at 12:14 am

    Thank you for the step by step with photos even! I just received my nutriblast. I've been excited about making my own almond butter. It will certainly cut costs! Love the Nutella idea too!
    1. DishinandDishes

      December 8, 2012 at 8:47 am

      Charlynn What is a nutriblast? Let me know how it works for you!
  • Airin Beechler

    December 21, 2012 at 1:17 pm

    Wow! I just made this, awesome! Thanks! Took only 8 min in my processor and was sooo easy!
  • Janelle

    December 28, 2012 at 12:41 pm

    To virginia: (the comment above) Babe just a suggestion, it might be the problem of the nuts sticking to the sides and not getting properly processed. I had that problem, so i had to constantly pause and scrap (the sides) and then continue and it took me half an hour for 30g of roasted almonds. Maybe because it was the blender that i had at home or the small amount of almonds that i was using. Hope this helps anyone whose stuck too! :)
  • Colleen

    January 2, 2013 at 7:35 pm

    Thank you so much for this super easy tutorial!!! I almost fainted at the grocery store today when I saw a relatively small jar of Almond Butter priced at over $15!!!! I just KNEW there had to be a better/cheaper way of getting this product!! I have a Cuisinart Mini-Food Processor and it worked fine....it did take some time, but obviously well worth it!!! I haven't decided if I'm going to use it in the original recipe I found that called for Almond Butter or if I'm just going to grab a spoon and enjoy it all by myself!! :) Thanks again!!
    1. DishinandDishes

      January 2, 2013 at 8:46 pm

      Colleen...I recommend using a spoon ;)
  • Celeste

    January 7, 2013 at 7:16 pm

    I just got a NINJA for Christmas & had the same problem Virginia was talking about. I processed that sucker for about 45 minutes. It was totaled @ 45 minutes. My ninja would get really hot & I'd get freaked out so I'd turn it off & come back to it. & I ended up with this thick dough like paste. & the "almond butter" was piping hot after I gave up. I'm definitely going to add coconut oil. was yours hot after you were done processing? I've never had an actual food processor, so I don't have any experience with them.
    1. DishinandDishes

      January 7, 2013 at 8:30 pm

      Celeste...my almond butter was warm, yes but not hot. I've never used a NNINJA!

Don't be afraid to comment! I LOVE to hear from my readers!

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Previous Post Next Post