Simple, creamy, homemade almond butter can be yours in about 25 minutes total, with just almonds, salt, and a food processor!
Prep Time 10minutes
Cook Time 15minutes
Total Time 25minutes
3cupsdry roasted, unsalted almonds(equivalent to one 16-oz bag)
1teaspoonvanilla extract (OPTIONAL)
Preheat the oven to 350 degrees F. Spread the almonds out onto a parchment-lined baking sheet, and toast in the oven for 8-10 minutes, until fragrant.
Pour the warm almonds into the bowl of a food processor and add the salt and vanilla extract (if using).
Process for two minutes at a time, scraping down the sides and along the bottom edge of the bowl with a metal spatula when you stop each time (I don't recommend rubber or silicone as they will get cut by the blade).
After about 5 minutes of processing, the mixture will start balling up and spinning around, and it will seem like nothing is going to happen - just be patient. Keep processing and scraping down every 2 minutes.
At about the 10-12 minute mark, the mixture will finally smooth out into a butter! Stop the processor, taste it and see if you like the salt level. If not, add 1/4 teaspoon, process for a minute, and taste again. Repeat if necessary.
You can stop here, or keep processing for 2-3 more minutes for a really creamy, liquidy texture like the store-bought almond butters.
Pour into a 16-oz jar (it will come up 3/4 of the way) and enjoy! Store in the fridge for up to 3 weeks, though I doubt it will last that long.
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