Homemade Almond Butter (with a special twist!)
Making homemade almond butter is the freshest, and simplest way to get a pure smooth and flavorful nut butter without all the additives. Using candied almonds gives it a sweet and salty balance that’s perfect for spreading on pancakes or licking right off the spoon!
There are a lot of ways to make almond butter. You can choose to use just almonds or add a bit of salt. Some people like roasted almonds while others like raw. Then there’s the choice of whether or not to use oil at all and if so, what kind?!
So many options available depending on what you like. And the best part is, once you know how to make simple almond butter, the other add-ins are a piece of cake!
About This Homemade Almond Butter
This version includes a very special ingredient – candied almonds! Yes, that’s right, the incredibly addicting sweet, yet salty snack can be made into a smooth, spreadable butter. Spread some on your morning toast, or on a muffin. Make yourself an AB & J sandwich or keep a jar of it on hand for anything from salad dressings, to desserts, to pancakes, and more!
All you need is a fantastic blender, such as a Vitamix, Blendtec, or Nutribullet, your handful of ingredients, and a little bit of time. This is the most delicious version of making sweet and salty almond butter from scratch. Your family will thank you and your wallet will definitely thank you!
Want to double up on the almonds? Try this spread on almond flour pancakes!
What you need
- Candied Almonds – Of course you can use regular raw almonds as well, if you’re looking for a lower sugar content.
- Neutral Oil – Sunflower or grapeseed work well.
- Brown Sugar – If you like things a little extra sweet, add this! If not, leave it out.
- Salt to Taste – The salty/sweet combo is what makes this so addicting!
How to make it
You know those recipes that have so few steps, you’re not even sure you can call it a recipe? This may be one of those, it’s THAT simple.
Place the candied almonds, oil, and optional brown sugar in a high-powered blender or food processor and blend until smooth.
It is highly recommended you use a good quality blender or food processor, otherwise it can be quite difficult to get the creamy smooth texture you’re looking for. Even if you like chunky almond butter, you still want to use a good blender.
Scrape down the sides with a spatula as needed.
Taste and add salt. We recommend starting with a ¼ teaspoon and working your way up according to taste. 3/4 teaspoon seems the exact right amount!
Pour the almond butter into a clean jar and store covered in the fridge.
In a nutshell (pun intended), yup! Almonds are generally pricey, which means store-bought almond butter will be even pricier. When made at home, you can not only control what you put into it but also how many almonds are used in a batch. You will be able to make much more almond butter with almonds bought in bulk than you would be buying ready-made almond butter in a jar!
Yes. When kept at room temperature, it may get rancid. And no one wants to have to throw away almond butter. It’s liquid gold!
How to Make This Recipe Your Own
- Although the combination of sweet and salty is awesome, you don’t need to add the salt if you don’t want to. You can always begin making it without it, then add the salt at the end once you’ve tasted it.
- Warm it up in the microwave or stovetop to soften it up to drizzle on pancakes. Also works as a lovely spread for bagels and toast.
- Add a spoonful to your breakfast smoothie for a protein boost in the morning.
- To share with family and friends, double or triple the recipe. You will probably need to make it in batches to not fill the food processor too high and have the mixture get too hot.
- Omit the candied almonds and just use raw or roasted if you don’t want a sweet almond butter. In this case, you can soak your almonds overnight to aid in digestion and to cut down on blend time.
- Use coconut oil instead of sunflower oil for a hint of coconut flavor.
Almond butter needs to be kept in the fridge in a jar with an airtight lid. It will keep for about 2-4 weeks depending on what you’ve added in it. Candied almond butter should keep closer to the 4 weeks because of the sugar and salt preservatives.
You may notice the oil separating from the butter. Just give it a good stir before using it each time.
Get the Recipe: Candied Salted Almond Butter
- 2 cups candied almonds
- ¾ cup neutral oil such as sunflower or grapeseed
- 2 teaspoons brown sugar optional
- salt to taste
- Place the almonds, oil, and brown sugar in a high-powered blender or food processor and blend until smooth, scraping down the sides with a spatula as needed.
- Taste and add salt. We recommend starting with a ¼ teaspoon and working your way up according to taste. We love using 3/4 teaspoon!
- Pour the almond butter into a clean jar and store covered in the fridge.
- Makes about 1 1/4 cups.
- You don’t have to make it salted, if you don’t like the combination of sweet and salty, but I highly recommend giving it a try with a small teaspoon of almond butter with some sprinkles of salt.
- This makes for a great present from the kitchen. Just make more and bring it with you to the next visit you are invited to. You can also double or triple the ingredients. You might want to make it in batches to not fill your food processor too high and avoid the mixture getting too hot.
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