The Only Almond Butter Recipe You’ll Ever Need

This is the almond butter I come back to every time. It’s rich, silky, and lightly sweetened with honey… nothing more, nothing less. Roasting the almonds first brings out their natural oils and deep nutty flavor, so you don’t need to add any oil at all. Once you make it this way, store bought just won’t compare.

Homemade Almond Butter
Prep time: 5 minutes
Cook time: 10-12 minutes
Servings: 1.5 cups

INGREDIENTS

• 3 cups raw almonds
• ¼–½ teaspoon fine sea salt
• 1–2 tablespoons honey

DIRECTIONS

1. Roast the almonds
   • Preheat your oven to 350°F. Spread the almonds in a single layer on a rimmed baking sheet and roast for 10-12 minutes, stirring once halfway through, until fragrant and lightly golden.
   • Let cool slightly – warm almonds blend best.
2. Blend
   • Transfer the warm almonds to a food processor. Blend, scraping down the sides as needed.
   • First it will turn into coarse crumbs, then a thick paste, and finally a smooth and glossy butter. This can take anywhere from 5–10 minutes depending on your processor. Be patient… almond butter typically takes longer than peanut butter, so don’t be confused if this step takes a little longer than expected. Keep blending, it will get there!
3. Season & sweeten
   • Add the salt. Blend again until fully incorporated and silky smooth. Taste and adjust salt as needed.
   • Optional: add the honey. If using honey, do this step after you’ve incorporated the salt. The honey will sometimes bind to the oils in the almond butter and you’ll notice that you’re emuslifcation disappears after blending the honey and you’re back to a slightly chalky texture. This is fine but will require additional blending until the emulsification returns, anywhere from 5-15 minutes.
4. Store
   • Spoon into a clean glass jar. Let cool completely before sealing.

NOTES

• Texture options:
  • Creamy: Blend until fully smooth for an additional 1-2 minutes.
  • Crunchy: Stir in ¼–½ cup chopped roasted almonds at the end.
• Storage:
  • Store at room temperature in an airtight container like a mason jar for up to 1 week
  • Refrigerate for up to 1 month
  • Natural separation is normal, just stir before using.