Do we need a guide on how to make almond butter? Absolutely! So many things can impact the result, read texture and flavor.
I have been improving my recipe each time until I made the best batch I have ever made.
The difference between this recipe and your basic almond butter lies in the ingredients and process. Here, we use blanched Marcona almonds that are slow-roasted for almost 2 hours with maple syrup and salt. It results in the smoothest and tastiest almond butter. Ever.
If you have ever tried Barney’s almond butter, this one is very similar but a bit thinner and contains no palm oil or refined sugar.
This easy recipe requires only 4 ingredients: raw almonds, maple syrup, oil, and sea salt.
The “secret” to get super smooth and delicious almond butter is to start with blanched almonds. Leaving the skin out yields a creamier consistency (bye grittiness!) and a better flavor. I try to use Marcona almonds, which are rounder and a bit sweeter than regular almonds. Don’t worry if you can’t get your hands on it. This recipe works great with traditional blanched almonds!
I used to blanch almonds by myself, and trust me, it’s very time-consuming, so I highly recommend you get blanched almonds directly.
You start by coating the almonds with maple syrup, oil, and salt. As you can guess, this butter is sweet and salty!
Then transfer to a baking sheet lined with parchment paper and roast for a bit less than 2 hours. Roasting time and temperature greatly impact the flavor of your almond butter. A short roast will taste bland, while roasting too much will have an unpleasant bitter aftertaste. I had the best results by slow-roasting the almonds. This technique makes almonds evenly roasted from the outside to the inside. Plus, you have fewer chances of burning them.
To ensure your almonds are perfectly roasted, remove one from the oven, let it cool for 3-5 minutes, and try breaking it. Your almonds are ready if it snaps and the inside is slightly golden brown.
Once your almonds have cooled a bit, transfer to a blender and blend on high speed for 5-10 minutes. The longer you blend, the smoother the butter! We can use a food processor, but it won’t give you a smooth consistency.
Let me know in the comments if you try this recipe!
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- 2 cup raw blanched almonds (Marcona if possible)
- 3 tbsp maple syrup
- 1 tbsp oil
- 1/4 tsp sea salt
- Preheat oven to 240°F (115°C). Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, combine the almonds, maple syrup, oil, and salt. Stir to coat and transfer to the prepared baking sheet. Spread the almonds evenly.
- Roast for 1 hour and 50 minutes, stirring halfway through baking. After almost 2 hours, the almonds should be golden brown. To test if the almonds are evenly roasted, remove one from the oven and let it cool for 2-3 minutes. Break the almond into two pieces, it should snap, and the inside should be golden brown too.
- Let cool the almonds for 10-15 minutes before transferring to a blender. Blend on high speed for 5-8 minutes, scraping down the sides if needed, until very smooth. The longer your blend, the smoother the almond butter.
- Transfer to a clean jar and store at room temperature for a few months.
About the Author
Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.