How to Make the Best Almond Butter
Made with slow-roasted almonds, a splash of maple syrup, and a pinch of salt, this roasted blanched almond butter is incredibly smooth, deeply nutty, and perfectly balanced between sweet and salty. Swirl it into oatmeal, spread on toast or crêpes, or even use it as a base to make sauces!
Ingredients
- 2 cup (300 g) raw blanched almonds (Marcona if possible)
- 3 tbsp (45 ml) maple syrup
- 1 tbsp (15 ml) oil
- 1/4 tsp sea salt
Instructions
- Preheat your oven to
240 °F (115°C). Line a baking sheet with parchment paper and set aside. - Toss the almonds. In a large mixing bowl, combine the almonds, maple syrup, oil, and salt. Toss to coat.
- Transfer to a baking sheet. Next, transfer the almonds to the prepared baking sheet and spread them into an even layer.
- Roast. Roast for roughly 1 hour and 50 minutes, stirring halfway through baking, or until the almonds are golden brown.Note: To ensure your almonds are perfectly roasted, remove one from the oven, let it cool for 3-5 minutes. Break it in half. It should snap, and the inside should be evenly golden brown. If it’s still pale in the center, roast for a few more minutes.
- Let them cool. Let the almonds cool for 10-15 minutes before transferring to a blender.
- Blend. Transfer the roasted almonds to a powerful blender. Blend at high speed for 5-8 minutes, scraping down the sides if needed, until it is very smooth. At first, it turns into a powder, then a thick paste, and finally into smooth butter. The longer your blend, the smoother the almond butter.
- Transfer the almond butter to a clean glass jar. You can store this almond butter for several months at room temperature. Keep in mind that the oil might separate after a few weeks. This is normal. Just give it a good stir.
Notes
Adjust the baking time.
Depending on the size of your almonds and your oven, you might have to slightly decrease the baking time. For Marcona almonds, I found the sweet spot to be 1 hour and 50 minutes. If you’re using smaller almonds, though, you’ll likely need to decrease baking time by about 15 minutes.Use a powerful blender.
If you are using a basic smoothie blender, I would suggest skipping this recipe, as you might struggle to achieve a smooth consistency. With that being said, any good-quality blender will work great! For reference, I use a 1300W, and it took roughly 5 minutes for the almonds to turn into a thin paste.Don’t be afraid to keep blending!
It might be tempting to stop blending once the almonds turn into a powder or a thick paste, but for that super smooth texture, you need to keep going. I’ve heard from a few readers that their almond butter turned out a bit grainy. That’s usually just because they didn’t blend long enough.Nutrition
Serving: 1 tbsp | Calories: 90 kcal | Carbohydrates: 7.7 g | Protein: 6 g | Fat: 15 g | Fiber: 3.1 g | Sugar: 2.8 g
