Homemade Almond Butter {recipe} – Turn On

almond butter, homemade, in jar

“I made almond butter.”

“You mean you put almonds in a food processor and turned it ‘on?’ ”

She tilts her head ever so slightly and glares at him through squinting eyes, looking even more Asian than she already is. It’s not as simple as just pushing a button, you know

“I made almond butter!”

Almond Butter

almond butter in spoon

Homemade Almond Butter {recipe}

Use whatever amount of almonds you want to transform into almond butter. I recommend starting with 1 cup of almonds, which yields a little less than 1 cup of almond butter. Add “flavors” like salt, honey, sugar and spices by stirring them in after the almond butter is completely made.


olive oil (if needed)


Put almonds in food processor.

Turn the food processor “on,” low speed.

Hold the processor down (mine started to wiggle all over the countertop) and just be patient. Almonds, like women, take patience and persistence to break down.

They will eventually get to a moment where the coarse meal seizes up into a ball that just rolls around in the bowl. Stay with it. Stay focused. That lumpy little ball will break down again and then it will come — that glorious fleeting moment when the almonds release their oils all over the bowl and everything magically melts into shiny, creamy butter.

If you need to add a half teaspoon or so of olive oil right at the end, that’s okay because, you know, a little lube never hurts.

Stir in any flavors like salt, honey, melted chocolate or spices.

(You might want to turn the processor off and let the motor cool down every once in a while if your processor is small or old or both (like mine is). The whole process took me about 15 minutes.)

almonds in measuring cup

Almond Butter Homemade, in food processor

almond butter, food processor

almond butter, food processor, stage 3

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{ 16 comments… read them below or add one }

1 lauren May 26, 2012 at 7:33 pm

i definitely needed that push to wait a little longer — i’ve always given up before! can’t wait to try it. 


2 TheDelicious May 27, 2012 at 10:35 am

 good luck, lauren!


3 Thyme (Sarah) May 26, 2012 at 8:50 pm

So cute!  And…I love almond butter…less carbs than natural peanut butter…and sweeter.


4 Kris May 27, 2012 at 7:27 am

“Almonds, like women, take patience and persistence to break down.”Can we talk about the serious creepy in that sentence? Sounds like you’re talking about training a horse or something.


5 TheDelicious May 27, 2012 at 10:34 am

 sorry the subtlety didn’t come through!


6 Michaelajanineluoto May 27, 2012 at 1:59 pm

Fantastic! I will definitely give this a try at some point!



7 Bonoca May 27, 2012 at 5:28 pm

I love almond butter and buy it at Trader Joe’s. I will have to try your recipe. Thanks for posting


8 Alessandra May 27, 2012 at 11:15 pm

I made it before, but I usually blanch the almonds first, I wonder how different the taste is without blanching!



9 Jess-f May 28, 2012 at 10:20 am

I want to eat my screen right now. Seriously. I have several jars of almond butter in my cupboard, I also have a mini processor. I don’t think I’m going to bother buying it anymore if it’s this easy to make. Is it just as easy to make peanut butter too do you know?


10 girlmeetsbowl May 28, 2012 at 1:55 pm

 Gorgeous! Mmmm, need to make some, pronto. Love the photos and lolled at your writing :)


11 dorkydi May 28, 2012 at 4:11 pm



12 Meatballs & Milkshakes May 29, 2012 at 10:12 am

I’ve actually never tried almond butter but I think it’s time!


13 Cacau May 30, 2012 at 11:20 am

Are the almonds raw? Thank you!
I am from Brasil … and have an intolerance to lactosis. Almond butter taste like “eew”, have a weird consistence and are so expensive! Wanna try this out!
Thank you again!


14 Anna Goldberg June 21, 2012 at 7:54 pm

The lube comment definitely got a giggle :D


15 Deb_77 June 23, 2012 at 5:58 pm

Thank you so much for the detailed description, I was in the process of processing and was starting to wonder if I hadn’t done something or if it was ever going to turn into butter so I searched tastespotting found your recipe and understood I just needed to stay with it and wait for that ball to happen to be followed by the magic moment. Happened just as you said it would. Thank you! Came out quite tasty and for sure less expensive than store bought. 


16 Christ July 9, 2012 at 4:05 pm

Hello! Thank you for the recipe :)
Do you know how long your can keep it in the fridge before it turns bad?


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