Almond Butter

This easy, fast homemade almond butter takes just minutes to make.

Almond Butter

Matt Taylor-Gross / Food Styling by Amelia Rampe

Active Time:
5 mins
Total Time:
20 mins
1 1/2 cups

Almond butter takes everything from toast to smoothies and dessert to new levels. It is fast and easy to make almond butter at home, and costs a lot less than the almond butter you find at the grocery store. 

To make your own almond butter, you will need a food processor or high-powered blender. Start by toasting the almonds; this brings out their nutty flavor. Be sure to keep an eye on the nuts while you are toasting them; they can go from a gentle golden brown to burnt in just minutes. Set a timer so you don’t forget about them and end up with scorched nuts. Let the almonds cool to just warm or room temperature before blending them. When blending almonds or other nuts, they will first grind down into a powder. Then, as the oils in the nuts begin to release, they will form a paste — be patient here, as it may take a few minutes. Add the oil as the paste begins to form, so the nuts process evenly. 

If you like, add a pinch of ground cardamom, cinnamon, nutmeg, or allspice to your almond butter. Taste it to see if it needs a little sugar or extra salt blended in to suit your tastes. Let the almond butter cool before storing it in an airtight container and refrigerating it.


  • 3 cups unsalted almonds

  • 1/4 teaspoon kosher salt

  • 3 tablespoons canola oil


  1. Preheat oven to 350°F. Place almonds on a rimmed baking sheet and roast for 8 minutes, shaking pan halfway through cooking time so almonds cook evenly.

  2. Let almonds cool until just warm, then place in a high-powered blender or food processor with salt. Process 30 seconds, until almonds are ground into a powder. Process until almonds form a paste, about 2 minutes, stopping to scrape bowl as needed if almonds clump up. If almonds do not form a paste after 2 minutes, add oil and process until smooth.

  3. Store almond butter in an airtight container in the refrigerator up to 2 weeks.

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