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Cinnamon Sugar Almond Butter

Never in my entire life would I think that I would be able to top chocolate almond butter.  Especially with a flavor combination, that, quite frankly, I haven’t really craved that often or delighted in for most of my adult life.

And then.

And then I ate a spoonful of cinnamon sugar almond butter right from the jar.  And then I made a piece of toast and spread it on top, and ate that, too.

I was immediately transported back to the rocking chair in the TV room that my mom reupholstered herself, eating four pieces of buttered white toast with cinnamon sugar.  The toast would be folded in half and I’d eat the edges first, saving the buttery, cinnamon-y, crunchy middle bite for last.  I’d get buttery fingerprints all over the edges of whatever book I was reading while sitting in the sunniest spot in the house, surrounded by plant heaven.

Yeah, I got all that from this almond butter.  I seriously closed my eyes the entire time I ate that toast.  It was an experience. 

You might not get that, um…same exact feeling.  But you will think this almond butter is delicious, I promise.

Cinnamon Sugar Almond Butter

  • 2 C almonds
  • 1/2 t salt
  • 1 t cinnamon
  • 1 1/2 T sugar (you can add a whole 2 T if you have a sweet tooth)

Begin by roasting the almonds.  I dry roast them on a baking sheet in a 350 degree oven for about 10 minutes.  Just enough time for me to dig out the food processor and set it up.

Speaking of which, I just realized I have been attaching the bottom part wrong since I got it.  It worked even better the right way!

Once roasted, you can toss them straight in the food processor with the other ingredients.

Start processing–it’ll take about ten minutes and a few side scrape-downs before you get a nut butter, but be patient! It will happen.

Mine started off like this, and had to be scraped down from the sides quite a few times.

A few minutes later we have this:

Then this:

Starting to move quickly now, and definitely starting to release some oil:

And voila! Almond butter!

Oh my gosh.  If you can refrain from eating this entire jar with a spoon in three days, then you are just a little bit better than me.

It tastes. So. Good.

I never would have thought that cinnamon sugar almond butter would kick the butt of chocolate almond butter, but it did.

The salty-sweet combo is really to die for.

Also, I got bitten in the arm today by a little girl and it did not feel good, though it gave me a very impressive war wound.  Working in a school for developmentally disabled children has its ups and downs, but it is definitely improving my reflexes.

Little girl, you will not sink your teeth into my bicep again.  Bite me once, shame on you.  Bite me twice…shame on me!

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  1. Nuts about food

    Oh my gosh, I cannot believe that bite mark! Poor you, and poor little girl.
    I never ate cinnamon sugar on toast as a child but that flavor combination sounds incredible and oh so comforting. As soon as I get a new processor I am making this.

  2. Jen

    I never got into this nut-butter-hype but I have this awesome Saigon cinnamon at home and your pictures make me want to get out the food processor. Alas, I don’t have any almonds at home and the stupid snow keeps me from going to the grocery store. It will go on my top ten list of recipes to try :-)

  3. CathyWMDA

    Cannot wait to try this – Looks great! I am a big almond butter fan and would much rather make it myself! Thanks for posting this!

  4. Torrie

    I literally just made this and OMG! It took my poor cheapo mini food processor FOREVER to make it butter but just when I was about to give uo the magic happened. Ive done a lot of cooking and thought I was pretty well rounded in the food knowledge category but im amazed at how little Ive tackled when I read this blog. This recipe was a total SCORE! You havent let me down yet Lauren! Cant wait for the next recipe to try.

    BTW my mom was literally licking this outta the empty food processor on the counter and my “I dont like that” gram even said “whoa thats good!”.

    This seriously made my crappy monday and my boring apple slices sooooo much better!

    1. Lauren Zietsman

      This comment seriously made my crappy monday so much better! ha! I’m glad your food processor finally came through in the end! :)

  5. Katie

    This stuff is so yummy! It’s like a fun science/cooking experiment or something. I kept telling myself that I had to be patient and sure enough, tada!, it was spreadable! Thank you for sharing! It took me about 15 min total. Well worth it, even my not-foodie husband was going on about it. Found you on pinterest =]

    1. Lauren Zietsman

      all you need is patience and eventually this stuff actually works :)

  6. sally @ sallys baking addiction

    Hi Lauren! I have been searching for the perfect almond butter recipe! I just saw your coocnut almond butter on FG and took a peak at this version as well. Your almond butters look AMAZING and your photos are beautiful. I am making this version for sure!

  7. Sandi

    Hmmmmmmm, I wonder how it would be with brown sugar.

  8. Kelsey

    Hey, this looks sooooo good! Going to try this soon!

    Just wondering… How long does it last? And how much does it make?

  9. Liz

    I made this a few weeks ago and had to keep fighting my fiance off with a spoon in order to get my fair share! Seeing your pictures again reminded me that I need to buy more almonds for a second batch. I do have a giant bag of walnuts… have you ever attempted walnut butter?

    1. Lauren Zietsman

      I’ve thought about it but never actually tried it! Please let me know if you try it! So expensive to buy walnuts so I haven’t wanted to give it a shot yet…though they are soft and oily so I imagine they’d “butterize” faster than almonds (more like cashews?)

  10. Agata

    I just made it & it s great….kids even love. Thank you posting it. Can store the rest of it like peanut butter?

    1. Lauren Zietsman

      Yep! So sorry about the delayed response!

  11. Dana

    I was so excited to make this! I did everything this recipe called for except I used coconut sugar instead of regular white refined sugar. It did not turn out :( I don’t know why it would make such a big difference because I use coconut sugar all the time in place of real sugar. I’m thinking it has a harder time breaking down and absorbing into things more so than other sugars? But I processed this FOEVER. It was very thick and didn’t get creamy even after processing for like 20-30 minutes. I tried adding some moisture and it didn’t help. The end result was extremely dark and pliable, like I could make little balls out of it and they’d stay just fine. Any suggestions or any ideas for using something other than white refined sugar?

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