Almond Butter

I am going to use Grape Seed oil since it has a neutra tastel Love olive oil but it may be too flavorful.

It’s a good basic recipe. I added some PURE Maple Syrup and it is delicious!

Tasted great!! I roasted the almonds at 300 for 20 minutes with oil & cinnamon. Then I blended them with 2 tbsp of maple syrup and 1/2 tbsp of sea salt! Tasted amazing!!!

With my blender I had to double the recipe to have it work. 1 cup was to small an amount to create the ball. Will try a few more times and may re-rate.

Mmm good. Finally something that makes celery tolerably! I roasted the almonds first, then processed the almonds with coconut oil, a packet of stevia and a dash or 2 of salt. ??

Tweaked the recipe by changing to canola oil (don’t care for taste of olive oil) and sweetened with a VERY SMALL amount of honey, maybe a 1/4 tsp if that. Seasoned with a grind or two of sea salt. Agree that it needed a touch more oil so as the butter is not too crumbly. Also toasted almonds before grinding. LOVE THIS and will definitely make again. Thank you !

It tasted terrific but did not get creamy

I find the easiest and least messy way to make almond butter is to use my ancient blender, you’ll find your Mason jars screw right into the cutter base. This way when finished just put the lid on and all you have clean is the cutter base. First grind a cup or so of almonds, you have to scrape the sides down a couple of times, then I add just a tsp of coconut oil and a tsp of honey and blend some more. Just let the almond butter cool down before twisting the cutter base off, it’s HOT and builds up a pressure in the jar, so be careful. I grind my coffee beans fresh every morning in the blender too, takes about 10-15 seconds. Bon Appetito …Shalom !

This was so easy. I left it on the crunchy side. So good.

I used coconut oil instead of olive and used almond shavings (toasted on the stove) because I didn’t have any whole almonds. I suppose this would work with any nut and the proportions seem to be right on. Thanks a bunch for the idea!

I have made almond butter several times using different types of almonds. I started to follow this recipe but used Dry Roasted & Salted Whole Almonds with 50% less salt. I took them time to chop them up to save my food processor. I processed them a minute at a time scrapping in between. I didn’t have to add any oil, salt or honey! I’ve learned that it’s all about using the right nuts. Total time (including chopping) took 15 minutes.

Used my ninja food processor for this recipe. Added two tbs honey and one tbs maple syrup for my interpretation of perfect almond butter.

Simplicity is always the best! I like to use a bit of palm oil with my almond butter. Also, try mixing half blanched roasted almond with half natural roasted almonds when making almond butter. This gives a beautiful look and texture.

Thanks to all reviewers for recommending any oil but olive oil. I made this several times and I find it best to use coconut oil. Also, you need to wait until the almonds form a ball before adding the oil. I add no sugar but a little salt and some cocoa powder or I chop in a bit of dark chocolate.

I’m rating this recipe as written. With my modifications, I think it’s a 5 star recipe. I don’t know if y’all realize, but adding the olive oil is completely unnecessary. If you keep processing the almonds past the ball stage (stopping periodically to scrape the sides of the bowl and break up the ball), the almonds release their oil and it becomes so smooth. No added oil necessary. I toasted the almonds first for 15 minutes in a 300 degree oven and then processed it. It can take 15-20 minutes of processing, but my cuisinart did it in 5.

Easy and it took less processing time than I expected. Added a little honey and a pinch of salt. Lots of “yums” all around the kitchen.

I didn’t use the olive oil at all. The key in making almond butter is to process it in the food processor for a long time – at least 10 minutes in total. I’d worked it a little bit, let it rest, and then work it some more so I didn’t burn out the motor. For a long time it was like a ball as some described. Then almost instantaneously, the oils in the almonds came out, and I had a very smooth peanut butter!

I tried this, but found more advice on another blog that explained with photos how long you have to grind the almonds before you get a true butter. If you stop as the recipe suggests here the mixture will be dry and somewhat bitter. If you go on another 5-8 minutes the almonds will warm a bit more and release much more oil. The whole thing becomes sweet and creamy and no additional oil is needed. Scrape the sides of the bowl every couple of minutes early on and then break up the big ball that forms a few times. Have patience you will be rewarded.

I like my almond butter raw, so did not toast the nuts. After the 1 cup of nuts were pulverized, I added 1 Tbsp of sunflower oil, which does not have a the heavy flavor or bitterness of olive oil. Continued processing for 2 more minutes or just until it clung together to form a crumbly paste, and NOT INTO A BALL. If you let it go that long, it becomes very doughy. This way looks more like wet sand granules. It is still spreadable at this stage. If you like more oil, STIR IT IN BY HAND. Personally, I do not like a lot of oil because of the enormous calories, and when buying market products, even pour off the oily top; especially with peanut butter because they add so much. I stirred in some slivered almonds to make it crunchy. There is no bitterness and no added sugar or honey necessary.

First time making almond butter…will definitely be making again.

Good recipe but it I strongly recommend you replace the olive oil with almond oil or a neutral tasting oil such as canola or vegetable. 1. No olive oil because it interferes with the almond taste which I suspect is the reason reviewers felt it needed honey. 2. Lightly toast the almonds and let them cool before you make the butter. 3. Save tons of money on almonds @ Sam’s or Costco (3 pound bags) and store them in the freezer. 4. Plan on processing this in 2 (or more) steps with a cool down period in between where you shut off the engine so that you don’t burn out your food processor. My Cuisinart is a work horse, but I still had to do that. 5. I will freeze my very big batch of this in 1 pint canning jars.