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Classic (Slightly) Salted Almond Butter

Oh. My. Gosh.

I’ve made almond butter twice before–once, in my baby food processor and the other time in my mom’s old (seriously old) food processor.  Both times it worked, but both times it was kind of frustrating and took a lot of scraping down of the sides and a really long time to get to the buttery stage.

My, how things have changed.

My parents got me a big girl food processor for Christmas, and it has made making almond butter into a feasible 10-minute hassle-free job that I would be more than willing to do whenever the need for a nut butter came up (and in this house, that need comes up a lot). Peanuts, anyone?  Walnut nut butter?  Pecan?  Now I can understand why everyone raves about making almond butter.

So much cheaper to buy bulk almonds (at BJ’s), and super fast when you can use a full-sized food processor.  I’m in love.

I decided to start out with the basic model–slightly salted classic almond butter.

Classic (Slightly) Salted Almond Butter

  • 2 C raw almonds
  • 1/2 t salt

Preheat the oven to 350 degrees, and toss the almonds on an ungreased baking sheet.  Bake for 5-10 minutes until nicely toasted (and be careful not to burn them!).

Dump the almonds and salt in a food processor.

And process!

After 30 seconds I had this:

I had to scrape the sides of the processor three times in the beginning, but once the almonds started to release the oil, I could stop doing that.  They kinda stuck to themselves after that:

Starting to look yummy:

And finally, about 6-8 minutes later (or maybe even less):

Almond butter!

I thought this got to the perfectly spreadable consistency without adding any additional oil.  Do what you feel is right for you.  Just a touch of salt to take this almond butter up to the next level.

I’m not gonna lie–I snuck a few spoonfuls the rest of the night.  So good!

I’m a little sad since I ate our last apple yesterday and that would have been the perfect almond butter pick-me-up during clinical tomorrow.  Must go grocery shopping.

And I know you guys have been missing this handsome guy:

Have a happy Friday!

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  1. Caitlin

    Ahaha awww… Henry, you slay me!
    What brand food processor did you get? Ours is from like the 70s I think. It’s so old and massive. They’re indestructible but not ideal for cupboard space. lol

    1. Lauren Zietsman

      Black and Decker–just asked Mom, it’s super cheap (she did get it on sale) and works wonders!

  2. florence

    I want Henry, the star!and the almond butter,no diet,no restrictions, i like that!I’ll try it on crèpes for the chandeleur.Thanks for everything,it’s a real pleasure.

    1. Lauren Zietsman

      Henry was happy to be back–by popular demand.

  3. Michelle

    I’ve been on a mission to make my own at some point. I have an old relic of a food processor though, so it’ll be a total process!

    It looks so, so good!

    1. Lauren Zietsman

      good luck…and it is so good. TOO good.

  4. Breanna

    Ahh! You’re killing me, this looks amazing! I need a fp! XO

  5. Marianne

    Hello, I just wandered upon your blog…I actually have a container of almonds intended for almond butter in my pantry.. but I’ve been procrastinating and snacking on them for a few days! Anyway, love your post and photos, and you’ve inspired me to get in there and do it! Do you have an RSS subscription? I couldn’t find that.

    1. Lauren Zietsman

      Hi Marianne! My RSS feed is http://www.fullmeasureofhappiness.com/feed/
      If you put that into your reader you should be all set to go! I’ll work on adding a button (once I figure out how to do it)

  6. Cait @ A Bicycle Built for Two

    1. yum…i wish i lived 2.2 miles away still so i could have some.

    2. love the new header

    3. i miss henry. so does ollie.

  7. Jo

    Just one HUGE, big FAT problem. If I make this, I will eat it all ! How do you not keep going back for more ? Delicious, thank you.

    1. Lauren Zietsman

      I have eaten a lot of it, but not so much I’m worried about it. I figured I’d rather eat a few spoonfuls of almond butter than eat a handful of almonds…and with no added fat, hey, it’s the same thing!

  8. Nina Helmsmüller

    Hi Lauren, I found your blog some months ago and really love it. I live in Germany, near Hannover, if you happen to know where it is. I learnt what a Green Monster is and I am a real big fan of Sir Henry.
    And I have a question: may I pin some fotos of Henry on my quite new pinterest cat-themed pinboard? As far as I know we in Germany have not a “Creative Common License” as you in the states have and so I am not sure, what I may use and what better not. I already pinned your ginger bars recipe, with outspoken credits, of course.

    Greetings from finally snowy Hannover
    Nina Helmsmüller

    1. Lauren Zietsman

      Of course you can! Enjoy! I’m glad “Heinrich” can be famous in Germany through your pin boards

  9. Alicia -Bakeaholic

    Yum! I have a peanut allergy so I converted to Almond Butter a year or so ago, and I have seen recipes to make it. The step by step pictures are great! And I just bought my first Kitchenaid processor in the summer! and Love it! Think I’ll have to put it to good use and try making my own soon!!

  10. NaturaliiZ

    Looks yummy!! I’ve tried once to make coconut butter, not to eat but to cosmetic purposes, but I only got coconut powder :(

    1. Lauren Zietsman

      I bet if you had kept going you might have made it to coconut butter…it takes a long time to release the oils

  11. Brid

    Thank you.

    Almond butter is a crazy €4.65 for a measly 170gram jar here in Ireland. Just made two jars full for less than €3.40 in less than half an hour. I’d have given up after 5 mins when I was still at crumb stage if it wasn’t for your directions.

  12. Nuts about food

    I have been wanting a real food processor for ages now, after my mini one broke a while ago. Now you really made me want one, that looks amazing!

  13. Joanna

    I just made this and it is SO delicious!!! I have been reading your blog for a while, but been too chicken to try any of your recipes. This is my first, and I must say I am restraining myself from licking the bowl clean! One question though, does the almond butter need to be refrigerated?
    Thanks Lauren!!

    1. Lauren Zietsman

      I don’t think so–I haven’t been. I’m treating it like peanut butter :) we eat it really quickly though, if yours will go for longer than a week or so it might be better to stick it in the fridge.

  14. Laurie

    I have been wanting to make my own almond butter! Can’t wait to try this one today! And peanut butter, too. I love peanut butter!

  15. Rachel

    Looks delicious! I planned on making this tomorrow, and then I remembered I’ve still got unpacked boxes from moving and my food processor is (hopefully) still in one of ‘em. Is the fp absolutely necessary, or can this be done in say a blender?

    1. Lauren Zietsman

      I highly doubt it…seems like it would be worth digging out the food processor! good luck!

  16. cenessia

    I was wondering since my mom is on a low sodium diet do i have to add the salt

    1. Lauren Zietsman

      nope! just leave it out :)

  17. almond tree

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