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How to Make the Best Almond Butter

Do we need a guide on how to make almond butter? Absolutely! So many things can impact the result, read texture and flavor.

I have been improving my recipe each time until I made the best batch I have ever made.

The difference between this recipe and your basic almond butter lies in the ingredients and process. Here, we use blanched Marcona almonds that are slow-roasted for almost 2 hours with maple syrup and salt. It results in the smoothest and tastiest almond butter. Ever.

How to Make the Best Almond Butter

If you have ever tried Barney’s almond butter, this one is very similar but a bit thinner and contains no palm oil or refined sugar.

This easy recipe requires only 4 ingredients: raw almonds, maple syrup, oil, and sea salt.

How to Make the Best Almond Butter

The “secret” to get super smooth and delicious almond butter is to start with blanched almonds. Leaving the skin out yields a creamier consistency (bye grittiness!) and a better flavor. I try to use Marcona almonds, which are rounder and a bit sweeter than regular almonds. Don’t worry if you can’t get your hands on it. This recipe works great with traditional blanched almonds!

I used to blanch almonds by myself, and trust me, it’s very time-consuming, so I highly recommend you get blanched almonds directly.

How to Make the Best Almond Butter

You start by coating the almonds with maple syrup, oil, and salt. As you can guess, this butter is sweet and salty!

Then transfer to a baking sheet lined with parchment paper and roast for a bit less than 2 hours. Roasting time and temperature greatly impact the flavor of your almond butter. A short roast will taste bland, while roasting too much will have an unpleasant bitter aftertaste. I had the best results by slow-roasting the almonds. This technique makes almonds evenly roasted from the outside to the inside. Plus, you have fewer chances of burning them.

To ensure your almonds are perfectly roasted, remove one from the oven, let it cool for 3-5 minutes, and try breaking it. Your almonds are ready if it snaps and the inside is slightly golden brown.

How to Make the Best Almond Butter

Once your almonds have cooled a bit, transfer to a blender and blend on high speed for 5-10 minutes. The longer you blend, the smoother the butter! We can use a food processor, but it won’t give you a smooth consistency.

How to Make the Best Almond Butter

Use this butter on top of oatmeal, toast, or in recipes like these Chocolate & Almond Butter Mousses, or for a savory recipe, these Almond Butter Sweet Potato Noodle Bowls!

Let me know in the comments if you try this recipe!

How to Make the Best Almond Butter

How to Make the Best Almond Butter
How to Make the Best Almond Butter

How to Make the Best Almond Butter

5 from 14 votes
Author: Thomas Pagot
Silky smooth roasted almond butter made with slow-roasted blanched almonds. Slightly sweet and salty, it's delicious on top of oatmeal, spread on toast or crepes, or used in sauces!
Prep Time : 20 minutes
Cook Time : 1 hour 50 minutes
Total Time : 2 hours 10 minutes
Servings 1.25 cup
Calories 90 kcal


  • 2 cup raw blanched almonds (Marcona if possible)
  • 3 tbsp maple syrup
  • 1 tbsp oil
  • 1/4 tsp sea salt


  • Preheat oven to 240°F (115°C). Line a baking sheet with parchment paper and set aside.
  • In a large mixing bowl, combine the almonds, maple syrup, oil, and salt. Stir to coat and transfer to the prepared baking sheet. Spread the almonds evenly.
  • Roast for 1 hour and 50 minutes, stirring halfway through baking. After almost 2 hours, the almonds should be golden brown. To test if the almonds are evenly roasted, remove one from the oven and let it cool for 2-3 minutes. Break the almond into two pieces, it should snap, and the inside should be golden brown too.
  • Let cool the almonds for 10-15 minutes before transferring to a blender. Blend on high speed for 5-8 minutes, scraping down the sides if needed, until very smooth. The longer your blend, the smoother the almond butter.
  • Transfer to a clean jar and store at room temperature for a few months.


Serving: 1 tbsp | Calories: 90 kcal | Carbohydrates: 7.7 g | Protein: 6 g | Fat: 15 g | Fiber: 3.1 g | Sugar: 2.8 g
Course : Condiment
Cuisine : American
Did you make this recipe? Tag @fullofplants on Instagram and hashtag it #fullofplants
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About the Author

Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.

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  1. This is definitely the smoothest looking almond butter I’ve ever seen! At some point I gave up on making an almond butter version of my favorite peanut butter cookies, because they were never smooth enough and always got kind of crumbly and gritty. I sort of declared to myself that almond butter just couldn’t work as a stand-in for peanut butter because of the texture, but I feel like your version without the skins and with slow roasting might be a game changer on that. Thanks for sharing, I’m really excited to try it out! Did you ever try it without the added sweetener?

    1. Thank you Shannon! Well, I guess you won’t find your cookies gritty with this one 😉 I haven’t tried without added sweetener though, but I think it should work pretty well too. Even with the added maple syrup, it’s not overly sweet and you can still use it in savory dishes.

  2. Hi Thomas, it looks absolutely perfect !! As I am fond of low temperature cooking, I am going to do it 🙂
    Do you need a super blender to do it (2000 W) or a 1000 W blender is sufficient?
    Thanks for sharing !

    1. Hi Claire,
      Thanks! 1000W should be enough, mine is 1200W and the butter is very smooth! Just be patient and let it run until you are satisfied with the texture 😉

  3. 5 stars
    Oh my! This is the most delicious almond butter I’ve ever had! Or any nut butter, for that matter! Kid approved, too, btw. Even the “I don’t like nut butter!” kid asked for it on bread with some homemade jelly! Thank you for the great recipe!

    1. Work to roast almonds plain, then add the syrup, oil, and salt when starting them in the blender?

      Update: I went ahead and tried it that way; it seemed to work well.

      1. 5 stars
        PS – Those on a vegan diet better supplement certain vitamins, like some of the B’s that are only/mostly in meat.

  4. The taste of this almond butter is great. I only have a food processor so I have to be happy with a more granular butter.

    1. Glad you like it Charles! The longer you process the smoother! Also, it helps to make a double batch if using a food processor, it usually yields a smoother texture.

  5. 5 stars
    Ohmygod! This is delicious and so much better than store bought! I blanched my own almonds cos it’s cheaper and it’s easy… boil them for 1 minute, run under cold water and squeeze them gently, skin will pop right off xxx

  6. Can I use “slivered” almonds? I’ m assuming just bake less time? I’ve tried other recipes and it didn’t turn out, even with oil it was much too dry. Your recipe seems wonderful! Cant wait to try it.

    1. 5 stars
      I DID IT! I used the slivered almonds, It is delicious and looks just like the picture! I only baked it for 1 hr and 14 min. (first 40 min, then 30 min, then 4 min) then I was concerned that I over bake, but probably could have baked a little longer. I used my vitamix, it took no where close to 10 min, but I really don’t know how long I blended it. The hardest part of this process was getting it out of my Vitamix. LOL. It was a little too sweet for me. I’ll use half or 1/3 of the maple syrup next time. Thank you for this delicious and easy recipe!

      1. Awesome! So glad you liked this recipe Cissa!
        Regarding the sweetness, did you weight the almonds or used the same amount in cups for silvered as noted for whole almonds? I guess volume is a bit different.

        1. I did not weigh them, just measured 2 C. That is actually the whole package that I bought. Fisher brand, bought at Walmart. Thanks for this recipe! My husband loves it!

        2. I used 2 cups, the whole package that I got at the grocer, a common brand found in the baking dept. I don’t know the weight, and the package is gone now. My husband loves it. It will be a staple in my home!

  7. 5 stars
    Hi Thomas, have been looking for a good recipe for sometime now and tried it as per your steps and very happy with the outcome………smooth and absolutely tasty, the best I’ve tasted compared to store bought varieties. Thank you for sharing. Look forward to trying out some of your other recipes as well.

  8. If you don’t have a powerful blender, don’t waste your time with this recipe. I wasted time, almonds, electricity and hours of frustration. I followed the directions exactly and ended with clumps of gritty and clumpy almond mush!! I tried another recipe which came out smoother, but I wanted to try a recipe using blanched almonds, in hopes of achieving a creamier texture. I wasted additional time cleaning the stuff out of my blender.

    1. Hi Brenda,
      I’m assuming the other recipe didn’t include maple syrup, that tends to make the butter a bit harder to process at first, but then comes out very smooth.

  9. 5 stars
    I can’t tell you how happy this recipe makes me! It’s AMAZING! I really disliked store-bought almond butter, but this stuff is even better than peanut butter! My cheap blender struggled mightily, however, so I’m already planning on getting a new one just to make more of this.

    Thank you! You should do this to peanut butter, too 🙂

    1. Thanks Ellie, glad you liked this recipe 🙂
      Regarding peanut butter, peanuts are already shelled and usually we use them without the skin already.

  10. 5 stars
    Thx Thomas! After reading many nut butter recipes, I’m going with yours – I like slow roasting the almonds (vs burning ) and how creamy smooth yours looks.
    I know I’m lucky here in No CA, USA to have fresh, raw almonds from a ranch nearby. Do support local farmers whenever possible, for your sake as well as theirs! These make the best almond milk. I presoak the raw almonds overnight, changing the salted (helps w/enzymes) water a few times as needed. Then the skins slip off easily too next morning.
    I’ll make this later today and let you know my thoughts in an update. Note: I plan on using almond extract and vanilla both.

  11. 5 stars
    I’m going to add my voice to the choir of praise with this simple but oh-so-effective recipe which turned out marvellously well! I just finished my first-ever batch of almond butter, following your instructions to a fault and there it is, in my jar, smooth and tasty as possible. I thought there may be some liquid to add before the blending, but no, and I double checked the time needed, so I can testify to the fact that yes, you do need to mix it for quite a while before the almonds first turn into a coarse sand, then a flour and finally a smooth cream that tastes heavenly.
    From the bottom of my heart, thank you again, Thomas, for sharing!
    Petite note en français aux francophones, donc, recette extra qui m’a permis de réussir sans encombre ma première verrine de beurre d’amandes avec un goût exquis et une saveur sucrée qui n’est pas écoeurante (juste 3 petites cuillers de sirop d’érable, rien de bien méchant). J’ai utilisé de l’huile de pépins de raisins pour sa neutralité). Une vraie réussite. Je vais tenter à présent la bûche dont la recette se trouve sur le blog aussi et si c’est un succès, je vous dirai. 🙂
    Avec toute ma reconnaissance,

  12. 5 stars
    I’ve only got a 700W blender and it was struggling a bit so my butter isn’t as gorgeously smooth as yours looks but this is a very tasty recipe. I will definitely be making this again although hopefully with a better blender next time!

  13. 5 stars
    I followed the recipe precisely and the outcome was silky smooth golden almond butter with perfectly balanced flavours. Far better than any other almond butter I have tried. I’m so impressed I now have blanched hazelnuts slow roasting in the oven to make more nut butter.

  14. 5 stars
    This is delicious! I modified only slightly as follows: reduced the maple syrup to 2 Tbsp and I added some salt during the blending process. Thank you for the recipe!

  15. 5 stars
    I did SO many things “wrong” with this recipe and still wound up having the BEST almond butter ever. I refuse to buy store-bought because I never like them, but I have a big bag of pre-sliced almonds (not blanched as the slices still have skin) AND I didn’t go back and re-read the instructions so I wound up roasting my almonds without the oil and syrup (doh!). Fortunately (?), I just experimented with a half batch.
    1. I used sliced (non-blanched) not whole
    2. I roasted in my Ninja Multi-Purpose Air Fryer (290, 20min + 10min).
    3. Added the remaining ingredients and processed. Had to add a couple Tb of water to loosen, most likely since they didn’t get the oiled roasting.

    So yes, it didn’t get entirely creamy, but it was creamy enough and the flavor was amazing! Thanks Thomas for creating a recipe so amazing it could withstand my booboos and still taste great. Will definitely make again, the right way!

    1. Glad you still liked the recipe Sharise! Be careful not to add water next time as it will usually thicken your almond butter and reduce its shelf life.

  16. Hi. If I use slivered blanched almonds which are already in the pantry here then how long do you think they should be roasted?

    I plan to make a turmeric humus with this almond butter.

    Thank you!