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Mar 6, 2013 09:44 PM

Homemade almond butter

Going to try making almond butter for the first time. How long does homemade AB typically last? Should it be refrigerated?

I'm going to do just almonds this time, but if you have favorite recipes, please do share. I'm interested in learning different nut combinations, adding spices, etc.


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  1. Yes on the refrigeration. When we make at home we don't add preservatives or stabilizers. We try to use up in 2-3 weeks so I make smallish batches.

    You do plan to roast your almonds, no? I do mine in the toaster oven; watch carefully. Burnt flavor can make the whole batch unpleasant.

    Mine is always far more grainy than commercial almond butter but we're rather textural peeps so we enjoy it. I add a touch of salt and some honey while in the food processor. Sometimes a bit of peanut oil if it seems too stiff. I have added ground cinnamon, it's lovely, but I'd suggest your first batch without so that you get an idea of the flavor plain.

    3 Replies
    1. re: DuchessNukem

      i prefer the milder flavor of non-roasted and i don't add anything except a bit of salt. this way when i use it in dishes it's more versatile. you don't need to refrigerate it, but can if it makes you feel better.

      cumin, coriander, chili and ginger are favorite after the fact add-ins for me.

      how smooth it gets will depend on the sharpness of the blade in your food pro.

      1. re: hotoynoodle

        I do plan on roasting the almonds, though I am curious to try raw almond butter. Maybe with a future batch.

        Good idea to add spices after. That way I can try different flavors without committing to a whole batch of it.

        Thanks for the suggestions!

        1. re: erichalias

          I'll set aside about 1/2 cup just for me and add some cinnamon and honey (Mr. doesn't like either). That's my breakfast toast topping for the week.

    2. Thanks all for the suggestions. I've made two batches now using a Vitamix, and both batches came out extremely dry. I thought maybe I had over-roasted the almonds the first time (400 degrees for 10 minutes), so for the second batch I tried 375 degrees. The second batch came out even drier. I included pumpkin seeds the second time, I'm not sure if that made it drier.

      Any tips to get a creamier butter? I don't mind some graininess or texture, but mine came out so dry, the butter is hard to even spread. I end up mashing my bread when I press down on the butter.

      2 Replies
      1. re: erichalias

        Try adding a little oil to the blend.

        The official recipe recommends 1/4 cup for 3 cups of nuts.

        1. re: erichalias

          I add 2 Tablespoons of Maple Syrup during the roast of my almonds (1.5 cups.) 325 degrees for 10 mins and then I turn my almonds and put back in the oven for 10 mins.

          I use a food processor and add 1-2 teaspoons of a neutral oil (walnut oil or grapeseed oil) during the blending phase.