FOOD: Homemade Almond Butter

I developed an allergy to peanuts about eight years ago. It sucked having to give up one of my favourite foods but I got used to, despite the occasional nostalgia for warm wheat toast slathered with chunky peanut butter.

I was on the phone today with my friend Mitch, who said he was eating something with almond butter on it. I groaned a little that I’d love to have almond butter but I’ve never seen it here (St. Kitts) and if I did find it, it’d probably be pretty expensive. Then he said that almond butter is just almonds in a blender.

I didn’t believe it was that easy so I looked it up and all of the recipes that I found confirmed it. Half an hour later I was in the supermarket buying a tub of raw almonds.


It’s actually pretty surprising how easy it is to make this stuff. Literally all you need is almonds and a strong food processor and maybe some patience.


I popped about a cup of these babies into a simple food processor and let it rip. After about 2 minutes, it turned into a gritty sort of almond meal.


A few of the recipes online had added extra ingredients like sugar, honey, maple syrup, vanilla extract, cinnamon and other spices. I decided that I’d add some sugar and a bit of cinnamon.


The recipe I followed said to keep it going for a while until it turned a little pasty and to keep scraping it off the sides every few minutes.

This was easy enough but I realized after about 15 minutes, that this was going to take forever. I realised a little pastiness happening at the bottom but it was too little after too long. I’m not a patient man.











So I scraped it all out and switched to my more powerful Osterizer blender and hit ‘liquify’.


I let that blend for about 10 minutes before I realized that there was a soft gooey paste forming at the bottom that looked like the start of the buttery end result.


I kept it going for another 10 minutes before I saw the paste expand and the whole mixture turned into a kind of chunky cream.


Super excited, I let it continue for about 10 more minutes before it achieved the beautiful, smooth, creamy texture I was hoping for.


Ultimately I’d say this is totally worth doing as long as you can stand the loud blender noise for a while and are willing to sit patiently while it finishes. I bought the almonds for $EC 21.00 and used about half. So we can call this an EC $10 recipe for what’s a decent amount of healthy, home made almond butter.


The thing is, for most of the time I had thought I wouldn’t be successful. It’s only near the end do you realize this is actually gunna work. So it’s all about keeping it up and trusting the process I suppose.


The only real challenge will be trying to scrape EVERY LAST DROP of this delicious, creamy, nutty goodness out of the blender when it’s done. You wont want to waste any of it!


Tip: Avoid adding sugar if you can. I’m not much of a sweet tooth so I found that the mixture was a little on the sweet side because of the sugar. I’m pretty sure the almonds would have been sweet enough on their own.

  • 1-3 cups almonds (0r how much ever the hell you want!)
  1. Place the almonds in a food processor/blender fitted with an “S” blade. Secure the lid and allow to process for 20-30 minutes, stopping and scraping down the sides as needed throughout the process.
  2. The almond butter is ready when the oils have released and the resulting butter is very smooth and creamy– this takes a while and only happens after you’re about ready to give up so stick with it!
  3. Transfer the almond butter to a sealed glass jar, and store in the fridge for best shelf life.

Prep time: 30 minutes

Effort: Minimal

*I used raw, unsalted almonds but roasted salted ones will do as well… they reportedly take a little less time and have a different flavour. 

*You can experiment by adding different flavours like cinnamon, peppermint or vanilla extract or whatever else you think would go well with it. Make it your own! 


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