Three ingredients into a blender and ta-da! This simple hot sauce recipe can be made in just a few minutes and is gluten, corn, wheat, dairy, peanut, egg, and soy.
Homemade Almond Butter: 3 Ingredients
If you are concerned about additives in your nut butter, it’s a good idea to make your own. This can be a little time-consuming – but it’s worth it to us. Here’s how we make our homemade almond butter.
- Raw almonds: 4 cups
- Sea salt: 2 teaspoons of coarse sea salt. If you have fine / ground salt, reduce it to 1 – 1.5 tsp.
- Oil: as required. We have used olive oil, but because of the stronger flavor, it does affect the taste of the almond butter. For the last few batches we’ve used canola oil and it works well.
We buy our almonds at Costco (they are cheap and clean) but you can use any brand or type.
4 Step Recipe
- Roast almonds in the oven. We usually put a full bag (1.36kg) on a large cookie sheet at 350°C (preheated) for about 10 minutes. You want them to smell roasty not burnty.
- Allow the almonds to cool. It’s okay if they are warm – they actually blend easier and the natural oils release better.
- Blend almonds and salt: In an 8-cup food processor, we add 4 cups of roasted almonds and 2 teaspoons of sea salt. Blend until finely ground. To get the almond flour to become almond butter, you’ll need to add a little oil. The amount will depend on your almonds. Just add a little – 1/2 – 1 tbsp at a time while the food processor is running.
- Bottle up your butter: As you put the butter into jars, you might need to shake it a little to get it to settle. The less oil you use, the less fluid the butter will be.
Noise alert: You’ll probably laugh, but I wear earplugs when I make this. The sound of the almonds getting crushed at high speed is extremely loud – especially for the first 30 seconds. If loud noises bother you, consider earplugs.
We use our inexpensive Hamilton Beach food processor to make this almond butter. It does a better job than our premium KitchenAid 5-speed blender – because the pitcher is high and narrow, the butter doesn’t cycle well.
Salty Tip: Try just one tsp of salt in your first batch and see how you like the flavor. Salty almond butter is uneatable. You can add to taste.
Homemade Almond Butter Variations
- Cinnamon: A pinch of ground cinnamon adds complexity to the flavor. It sweetens the flavor without any added sugar.
- Cacao powder / nibs: We’ve yet to try this, but it’s on our list. We recently found some organic, raw nibs without any additives. I think a small amount will add a slight flavor – add more and get chocolatey almond butter.
We bottle our almond butter in wide-mouth glass jars, from 16 to 32oz. Recently we’ve been using the 32oz (1 litre) bottles – just because I’m lazy and it’s faster to bottle up.
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