Whisked Kitchen · whiskedkitchen.com/r/homemade-almond-butter
kid-friendly · snacks
Homemade Almond Butter
Raw almonds roasted in the oven, then blended smooth in a food processor. No oil, no additives, just almonds and a little salt.
Category: Spread
Prep15 min
Cook11 min
Makes16
Ingredients
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500 g raw almonds
0.5 tsp fine sea salt optional
Method
1
Spread the almonds in a single layer on the oven tray. Set the oven to 160 C with CONVECTION: ON. Roast about 11 minutes, shaking halfway. Check at the 8-minute mark — pull them as soon as they smell nutty and look golden inside; don't let them darken.
2
Tip the almonds out and let cool about 10 minutes — warm, not hot. Warm almonds release their oils and blend easily, but scorching-hot nuts can overheat the food processor motor.
3
Add the almonds to a food processor fitted with the multipurpose (S) blade. Run about 1 minute until they break down into a fine, dry meal.
4
Keep processing. The meal turns pasty, then gathers into a thick ball or rides up the sides. Stop, scrape down the bowl, and continue. This stage looks like it'll never become butter — keep going.
5
Continue processing in 1-2 minute bursts, scraping down between each. The released oils transform the paste into glossy, pourable butter (usually 10-20 minutes total). Give the motor a 5-minute rest if it feels hot.
6
Add the salt and process another 20-30 seconds until evenly mixed and as smooth as you like.
7
Transfer to a clean jar. Room temperature up to 2 weeks, or refrigerate up to a month (it firms up cold — stir before using). Yields roughly 450 g.
Riffs
Variations on this recipe, each on its own page.
Chocolate Almond Butter The chocolate half batch for when there's no icing sugar in the house. Drinking chocolate does the job of the sugar and some of the cocoa, and blends in without grit. Check the tin: milk solids make it non-vegan.Chocolate Almond Butter An experimental half batch that tastes like chocolate spread, without the palm oil. Cocoa and a little sugar go in at the end; keep the sweetener dry, as honey or syrup would seize the butter.Cinnamon Cookie-Butter Almond Butter An experimental half batch with warm cinnamon spice that tastes like cookie butter on toast. It keeps the go-to's vanilla, and coconut sugar sweetens it without seizing the butter.Homemade Almond Butter v2 A dash of vanilla and a slightly longer roast. It's the vanilla go-to the half-batch almond butters build on.Strawberry Almond Butter An experimental half batch with freeze-dried strawberries: a subtle berry flavour, a touch sweeter than the plain version. Only freeze-dried fruit works, as fresh or semi-dried adds water that seizes the butter.Toasted Coconut Almond Butter An experimental half batch with toasted coconut: richer and slightly sweeter, with no added sugar. If it goes into the muesli bars, leave out their desiccated coconut so it doesn't double up.
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