Almond butter

Almond butter

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(3 ratings)


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Cooking time

Prep: 15 mins Cook: 10 mins

Skill level



Makes a 300g jar

If you think there's no spread quite like peanut butter, try this version, sweetened with honey, as an energy-boosting snack

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per tbsp

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  • 300g skin-on almonds
  • good drizzle honey
  • malt loaf or wholegrain bread, to serve (optional)

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  1. Heat oven to 190C/170C fan/gas 5. Spread the almonds on a baking tray and roast for 10 mins. Remove and allow to cool.
  2. Put into a food processor and whizz for 12 mins, stopping every so often to scrape the sides down, and finish with a drizzle of honey. Serve spread over malt loaf or wholegrain bread. Will keep in the fridge for up to 3 weeks.

Recipe from Good Food magazine, September 2012

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Whitney.'s picture

I made this a while ago and it really didn't work!!
I whizzed up the almonds for ages and when they eventually began to release their natural oils, it all began to separate and look all greasy.
I made it at school in an old, old Kenwood so maybe that's for the taste, well it had no taste! Very bland, would prefer peanut butter any day...maybe will try in a more powerful machine (one day) to see if that makes a difference....

rosievimes's picture

Quick & simple. Tastes divine. Goes very well on toast!

chocorina's picture

I've been making almond butter (and peanut butter) for years in the same way as this recipe but without the honey. 1kg of almonds makes a few extra jars for the pantry. Fabulous healthy snack food (counting calories shouldn't detract from healthy fats in the diet).

jburton's picture

waywardlou..... its 93cals per Tbsp

sarahleetes's picture
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Great spread! Made this using the coffee grinder with my Bamix attachment and it was great served with homemade pumpernickel bread from my breadmaker! Tasted like honey roast peanuts and very moreish! Only made half measures but will be making it again! Very yummy! If you like peanut butter then this is divine!

waywardlou's picture

I'm calorie counting - what's the serving size for the calorie figure given?

flirtinflight's picture

I'm so pleased with my almond butter! I was apprehensive as I only have a handheld blender with a mini food processor attachment - but I managed it! Can't wait to try it spread on malt loaf!

danielleriches's picture
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I have just literally finished making this and it is so good and very easy to make. It is so much better than peanut better bought in a jar. I blended mine for about 12 minutes and then added honey, gave it a good stir then just blended again for about 30 seconds and it looks like the picture. As Rachel T says you just have to keep going with the blending. Will definitely be making again and looking forward to having some later on some soreen.

jenniferocious's picture
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I don't think my food processor was powerful enough for this as they didn't bind. I've ended up with more of an almond crumble than a butter. Tastes OK.

catharsist316's picture

@Recipes - the trick with almond butter is just to keep going. It magically goes all gloopy and thick once you've been grinding it long enough because the almonds eventually release their own oils. It takes a very powerful food processor to not overheat before you get that far!

mfidge's picture

I found that mine didn't bind anywhere near as well as the photo. The processor got very hot, despite me keep pushing the dry mixture down into it. I added quite a bit of honey to get it to bind, and ended up adding a little olive oil as a final measure. It is very firm now, but not really spreadable. What did I do wrong?

Do you think this would also work for cashew nuts?



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