Homemade almond butter needs nothing more than almonds and a little patience. Blended for a long time, they go through a powder stage, then a crumbly paste, before releasing their oil and becoming a smooth, glossy cream. No added oil, no preservatives: the taste is pure and far more fragrant than shop-bought jars. Once you have got the knack, you will never buy it again.
Homemade almond butter in a food processor
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Ingredients
- 300 g almonds
- 1 tablespoon honey (optional)
- 1/2 teaspoon sea salt (optional)
Method
- Put the almonds in the bowl of the food processor and blend for 8 to 12 minutes, scraping down the sides regularly at the beginning.
- The mixture turns into powder, then a compact paste, then a cream: after 10 to 12 minutes, the almonds release their oil and the butter is ready.
- If you like, stir in the honey and salt with a spoon, outside the processor: added during blending, they make the butter seize.
- Pour into a clean jar and close.
Tip
A slightly tired food processor takes longer: take two-minute breaks so it does not overheat, but never add water, which would make the butter seize and shorten how long it keeps. Activated almonds, soaked and then dried, give a butter with a milder taste.
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FAQ: your questions about homemade almond butter
What is the difference between almond paste and almond butter?
There is not really any: they are two names for the same preparation of almonds ground until they form a paste. In France it is usually called almond purée, while almond butter is the common name in English. The main distinction is rather between butter made from blanched almonds, without the skin, which is milder, and butter made from whole almonds, which is stronger in flavour.
How do you store almond butter once opened?
Keep it in a tightly closed jar, away from heat and light, and always use a clean, dry spoon. A homemade butter without preservatives keeps for a few weeks in the fridge. Oil rising to the surface is normal: simply stir it back in.
How do you eat almond butter?
On toast or a cracker, in porridge, a smoothie or a chia pudding, but also in savoury dishes, thinned with lemon and water to make a sauce. It replaces butter in raw cake doughs and acts as a binder in energy bites. A small spoonful is enough to give body to a preparation.
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