DIY Almond Butter: The Ridiculously Easy Way to Upgrade Your Pantry

Store-bought almond butter costs way too much for what it is—ground-up nuts in a jar. You could buy it, or you could make it at home for half the price and twice the flavor. No fancy equipment, no weird additives, just pure, creamy goodness.

And guess what? It takes less than 15 minutes. If you’ve ever burned toast, you can handle this.

Ready to never overpay for almond butter again? Let’s go.

Why This Recipe Slaps

Homemade almond butter beats store-bought every time. You control the texture (chunky? silky? borderline liquid gold?), the sweetness (or lack thereof), and the salt level.

No preservatives, no sneaky sugars—just almonds and whatever else you want to throw in. Plus, your kitchen will smell like a bakery, and you’ll feel like a culinary wizard. Win-win.

Ingredients (Spoiler: It’s Mostly Almonds)

• 2 cups raw almonds (unsalted, because you’re the boss here)
• 1/4 tsp salt (optional, but highly recommended)
• 1 tbsp honey or maple syrup (optional, for sweetness)
• 1/2 tsp cinnamon or vanilla extract (optional, for extra flair)

Step-by-Step Instructions

1. Roast the almonds. Preheat your oven to 350°F (175°C).

   Spread the almonds on a baking sheet and roast for 10–12 minutes until fragrant. Pro tip: Don’t walk away—nuts burn faster than your patience on hold with customer service.

2. Cool slightly. Let the almonds sit for 2–3 minutes. They should be warm, not lava-hot, unless you enjoy blender explosions.
3. Blend the almonds. Dump them into a food processor or high-powered blender.

   Process for 1–2 minutes until crumbly. Scrape down the sides.

4. Keep blending. Process for another 3–5 minutes. The almonds will go from crumbs to a thick paste to smooth butter.

   If you’re adding salt, honey, or spices, toss them in now.

5. Adjust consistency. Too thick? Add 1 tsp of neutral oil (like avocado or almond oil) and blend again. Too thin?

   Congrats, you’ve invented almond sauce. Just kidding—blend longer.

6. Taste and tweak. Need more salt? Sweetness?

   Now’s the time. Blend one last time to mix.

How to Store It (So It Doesn’t Go Rogue)

Pour your almond butter into a clean jar or airtight container. Store it at room temperature for up to 2 weeks or in the fridge for up to 2 months.

If oil separates, stir it back in—this isn’t a breakup, it’s just physics.

Why This Recipe Is a Game-Changer

Almond butter packs protein, healthy fats, and fiber, making it a killer addition to toast, smoothies, or straight-off-the-spoon snacks. It’s cheaper than store-bought, customizable, and impresses everyone who doesn’t know how easy it is. FYI, you’re welcome.

Common Mistakes (Don’t Be That Person)

• Using roasted almonds. They’re often salted or oiled, which messes with the flavor and texture.

  Start raw, roast yourself.

• Blending impatiently. Almonds take time to release their oils. Walk away, and you’ll miss the magic.
• Overcrowding the blender. Too many almonds = uneven blending. Stick to 2 cups max per batch.

Alternatives for the Adventurous

• Use other nuts. Cashews, pecans, or hazelnuts work great.

  Or mix them—rebel.

• Add cocoa powder. Boom, chocolate almond butter. You’re basically Willy Wonka now.
• Try coconut oil. Swap neutral oil for coconut oil for a tropical twist.

FAQs

Can I use a regular blender?

Yes, but a high-powered one works best. A regular blender might take longer and require more scraping.

IMO, it’s worth the effort.

Why isn’t my almond butter smooth?

You probably stopped blending too soon. Keep going—it’ll happen. Almonds are stubborn but not invincible.

Is this cheaper than store-bought?

Absolutely.

Store-bought almond butter is marked up like it’s made of gold. Homemade costs about half as much.

Can I skip roasting the almonds?

Sure, but roasted almonds taste richer. Raw almond butter is fine, just… sadder.

Final Thoughts

DIY almond butter is stupidly easy, stupidly delicious, and stupidly cheaper than buying it.

You’ve got no excuse not to try it. Worst case? You end up with a jar of homemade nut butter.

Best case? You never go back to store-bought. Either way, you win.