Homemade Almond Butter


  • 16 ounces (3 cups) raw almonds

  • ¼ teaspoon kosher salt

  • ¼ teaspoon ground cinnamon

  • 2 tablespoons maple syrup or honey


  1. Preheat the oven to 350 degrees Fahrenheit. Spread the almonds across a large, rimmed baking sheet and toast the almonds for 10 minutes, stirring halfway.

  2. Let the almonds cool for 10 minutes.

  3. Transfer the almonds to a high-speed blender or food processor. Blend until creamy, pausing to scrape down the sides as necessary.

  4. Once the almond butter is very smooth and creamy, blend in cinnamon and honey or maple syrup. Add more salt to taste if necessary.

  5. Let the almond butter cool to room temperature, then transfer the mixture to a mason jar and screw on the lid. Store in the refrigerator for up to 2 weeks.

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