Happy Monday! Ready to get your week started right!?

Then make sure you whip up a batch of this simple homemade almond butter. I’ve been craving almond butter for weeks (it just screams fall to me) but ever since I made my own years ago, I simply cannot get into buying a jar at the store. Good thing it is SO easy to make at home! All it takes is some almonds, syrup, cinnamon and salt and a good quality food processor.

It’s almost like a ‘set it and forget it’ type of situation.

Almond butter might at first seem intimidating, especially because it does take a bit to ‘nurse’ the mixture together. In the below picture you can see the stages of the almond butter coming together. It will start like sand and look extremely dry. Then it will start to clump together in a big ball, stay calm, this is normal. Finally, it will begin to smooth out, but keep going, it’s still not done! You want it to be ultra silky and almost ‘drippy’.

That sheen in the final photo is what you’re going for, it’s the perfect texture. This almond butter is absolutely amazing on toast, apples, bananas, in oatmeal or on baked goods. Oomph. I can simply not get enough.

So what the heck are ya still doin? Run! Grab some almonds and let’s make this!

And if you prefer to watch instead of read, check out the video below!

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Maple Almond Butter

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Erica
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 1 pint-sized jar 1x

Description

This creamy almond butter with a hint of maple and cinnamon is sure to be your new snacking fave. You’ll be astounded how easy it is to make!


Ingredients

Scale
  • 2 cups raw almonds
  • 2 tablespoons pure maple syrup
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt

Instructions

Preheat oven to 300 degrees. Line a baking tray with parchment paper or silicone mat. Place almonds on tray and drizzle with maple syrup, cinnamon and salt. Mix the almonds, making sure to get each one really coated with some syrup and spices. I like to get in there with my hands!

Roast for 30 minutes, stirring at the 15 minute mark, until almonds are fragrant and just barely golden on the inside. Remove and let cool.

Place almonds in a food processor. Let food processor run, scraping down the sides periodically until almond butter is smooth and creamy, about 8-10 minutes. This part takes a lot of patience- it will look like your almond butter isn’t coming together and you may freak out… don’t. Continue to periodically scrape down the sides. Reference the photo above for the phases: sand, grainy paste, clumpy ball, then it will smooth out but it’s still not done! If you like beautifully smooth and drippy almond butter like I do, continue to let almond butter process until it is very smooth and drippy. At this point, taste and season with another big pinch of salt, if needed.

Once almond butter is a consistency to your liking, store it in an airtight container or jar. In my experience, almond butter CAN last several months but never lasts me more than a few weeks, it’s that good.


Notes

It is very important to roast the almonds before processing, don’t try to throw raw almonds into the food processor! You’ll likely end up with a huge clumpy mess.

The color of your almond butter will very on the level to which your almonds are roasted. My batch in the pictures is not quite as roasted as my batch in the video. I had my video batch in the oven for just a biiit too long (chasing a toddler + pregnancy brain) and of course it still tastes delicious, but that’s why there is a color difference.

Although I’ve not tried with other nuts, I’m sure this method would be successful with other types of nuts like cashews or walnuts!