How to Make the Best Almond Butter

How to Make the Best Almond Butter

5 from 10 reviews

Silky smooth roasted almond butter made with slow-roasted blanched almonds. Slightly sweet and salty, it’s delicious on top of oatmeal, spread of toast or crepes, or used in sauces!


  • 2 cups (280g) raw blanched almonds (Marcona if possible)
  • 3 tbsp (45ml) maple syrup
  • 1 tbsp (15ml) oil
  • 1/4 tsp sea salt


  1. Preheat oven to 240°F (115°C). Line a baking sheet with parchment paper and set aside.
  2. 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.
  3. 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 2-3 minutes. Break the almond into two pieces, it should snap and the inside should be golden brown too.
  4. Let cool the almonds 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.
  5. Transfer to a clean jar and store at room temperature for a few months.