I’d never tried almond butter before making this batch a few weeks ago. Sure, I’ve heard plenty of people rave about it, and I’ve seen it on the shelves at the grocery store when I’m grabbing peanut butter, but I’ve never really been tempted to buy it. As I’ve mentioned countless times, I’m not really a fan of nuts so I didn’t expect to like it. And the jars are too pricey for something that might just end up in the garbage at some point.
But then it occurred to me I could make a much smaller portion myself at home, and for a fraction of the price. And I’ll admit, I was curious. Though I’m not big on almonds, I definitely enjoy almond-flavored things, such as extract, so maybe I was missing out on something? As luck would have it, I’ve had this giant bag of almonds from BJ’s in my freezer for a while, and I was itching to use the last of it to clear some space. Plus, we were heading to Shane’s parents’ house for the weekend, and if I totally hated the almond butter, I was pretty sure they’d be happy to take it off my hands.
I was surprised by just how simple it was to make this almond butter at home. You only need four ingredients, and your food processor does most of the heavy lifting for you. The almonds are tossed with maple syrup and roasted, then pulsed with salt and oil in the food processor until they are transformed into thick and creamy almond butter! I’ll warn you now, it will take some time for the transformation to occur and, if you’re like me, you’ll feel skeptical that it’s ever going to happen as the nuts clump and turn into one big mass. I found this site, which includes step-by-step photos of the process really helped me feel I was on the right track.
For the record, I was missing out. This almond butter was so good! I ate it by the spoonful straight from the bowl, enjoying it more with each bite. I did eventually find a little single serving package of almond butter at my grocery store and I tried it for the sake of comparison. I preferred the flavor of the homemade, especially with the hint of sweetness from the maple syrup. The store-bought version was a tad thicker too, but I’m really splitting hairs here. I’m looking forward to trying other flavor variations and finding new ways to enjoy it at home!
Homemade Maple Almond Butter
from Food in Jars
1 1/2 cups raw almonds
3 tablespoons maple syrup
pinch salt
2-3 teaspoons canola oil
Preheat oven to 325 F. Line a rimmed baking sheet with a silpat (parchment would probably be ok too, though I haven’t tried).
Spread the almonds on the prepared baking sheet then drizzle with the maple syrup. Toss to coat evenly. Roast for 20 minutes, stirring the almonds at least once halfway through. Remove the baking sheet from the oven and allow the almonds to cool for at least 10 minutes.
Transfer the cooled almonds to the bowl of your food processor. Add the salt. Begin processing to break up the nuts. Add a drizzle of the oil and process for about 30 seconds, then stop the machine and scrape down the sides. Repeat until your almond butter reaches its desired consistency – it may take a while (mine was nearly 7 minutes), so don’t be concerned if it’s slow-going. The amount of oil you’ll need will depend on the moisture content of your almonds, and your desired consistency.
Store in an airtight container in the refrigerator.
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I would totally eat this with a spoon too! I think that’s the best way to eat it
Homemade nut butter is 1 millllllion times better than storebought. I never fully got what the hype was about until I started making it, nor does anyone, I don’t think. Glad a whole new world is open for you! It looks fab!
This looks sooo good. I’ve already bookmarked it, so I can make it soon.
Shut. Up. I buy the Maranatha maple almond butter (6 bucks a pop) and tear through it in a weekend! Now I need to buy a food processor so I can make my own!
I was actually looking for some homemade treats with almonds when I found this- My God, it looks divine. Can’t wait to try it out myself. Sure, it might not exactly do wonders for the scale, but Almonds are supposed to be really healthy and even have some great anti aging properties too.
And heck, I guess it wont really affect your weight if eaten in moderation. But form the looks of it and after reading some of the comments, I wouldn’t be surprised if I go through a whole jar in a week.
Thanks for sharing!
I love homemade almond butter and eve more, I love that you roasted the almonds first. This sounds so good!
I really like almond butter, but not enough to replace it with my beloved peanut butter. I’ve got to say though, every homemade version of almond butter that I’ve seen look so much creamier than the stuff at the stores. It looks delicious. Plus I like the idea of adding maple into the mix. It makes it more festive for autumn and winter
How cool! I have a jar of the Justin’s brand of maple almond butter in my pantry and it was not cheap – plus, probably much less fresh than I can make myself.
The Food in Jars lady did a demo in my town last week and I’m still kicking myself for not going!
Edible Perspective has a whole list of recipes for homemade nut butter.
http://www.edibleperspective.com/
I love making my own nut butters. Cashew nut butter is really good also!
This was delicious Tracey! We have been eating it spread on top of the applesauce oatmeal bread. (Also topped with the fig jam…YUM!). I may just have to try this one myself. Thanks again.
I love almond butter and my favorite is Justin’s Maple Almond Butter, but it is ridiculously expensive (even on sale). I am totally trying this!
I just got a new food processor and was actually wanting to make almond butter – definitely gonna try this! How big of a food processor do you think should be used?
I just got a new food processor and was actually wanting to make almond butter – definitely gonna try this! How big of a food processor do you think should be used?
I just got a new food processor and was actually wanting to make almond butter – definitely gonna try this! How big of a food processor do you think should be used?
@Ashley – I’m going to say, the bigger the better here! Because you need to process the nuts for so long, I’d be worried about burning out the motor on a smaller one (like a mini-prep, for example). I used my mother in law’s to make this and would guess it’s 9 or 11 cups, but I think it would have been even easier with the 14-cup I have at home.
Ok great – thanks! Mine is 11 cups so I’m good to go
Ok great – thanks! Mine is 11 cups so I’m good to go
Ok great – thanks! Mine is 11 cups so I’m good to go
@Ashley – Good luck, let me know how it goes!
Love the idea of this with the maple syrup – the sweetness sounds perfect!
Homemade almond butter is the best! And yours looks even better than the best…
I love homemade almond butter! It’s good made from raw almonds, there’s a natural sweetness to the taste. I suppose I should try it from roasted almonds as you show here next time just for the variety. I don’t add any sweetener, I just blend up the almonds in my Vitamix.