Roasted Salted Almond Butter

May 22, 2012

I adore nut butter. I was introduced to the classic pb&j while I studied abroad in Austin. When I was backpacking in Australia two Americans suggested having nut butter spread on toast with slices of banana and I’ve never looked back.

Have you ever tried almond butter? It’s a great alternative to peanut butter and it’s actually a little better for you (it contains significantly more fiber, calcium, potassium, iron and manganese than peanut butter, and about half the saturated fat, though a bit more total fat). Plus, don’t you love knowing exactly what’s in here? None of those added ingredients most nut butters have when you buy them commercially, just almonds, a pinch of salt, and a drizzle of oil.

Blend it to the exact consistency that you like and enjoy it with apple slices, on crackers, or do as I do and jazz it up by spreading some on toast and adding a sprinkle more sea salt and a drizzle of honey. I have it this way, along with slices of banana, almost every morning for breakfast. It’s simple and perfect.

Roasted Salted Almond Butter


  • 2 cups / 263 g raw, unsalted almonds
  • 1 tsp fine grain sea salt
  • 1 tsp neutral oil (optional)


  1. Preheat oven to 300F/ 150C and put almonds on a large baking sheet in an even layer.
  2. Roast for about 20 minutes, until golden brown, stirring once or twice. Remove and let cool for 5 minutes.
  3. Add almonds to a food processor and blend until smooth. It should take 5-10 minutes depending on your machine. Add a little of the oil as necessary.
  4. Once smooth add the salt and process for another 1-2 mins until to desired consistency. Store in a glass mason jar in the fridge. It’ll keep for about a month.
Email this to someonePin on PinterestTweet about this on TwitterShare on Google+Share on FacebookShare on RedditShare on StumbleUpon

{ 5 comments… read them below or add one }

la domestique May 22, 2012 at 10:51 am

I would never have considered preparing my own nut butter, but you’ve made it look and sound so good here! I’m already imagining the aroma of roasting almonds filling my kitchen.


Katy May 22, 2012 at 12:27 pm

I am a peanut butter feign, but I’ve never really tried almond butter. I’ll definitely have to give it a try, so thanks for the recipe! :)


Kathryn May 23, 2012 at 4:20 am

Oh I so want to make this into a cookie!


Em (Wine and Butter) May 24, 2012 at 10:19 am

Nut butter is one of those oh so simple things (like hummus) that I have – completely bizzarely – never been able to make my homemade version taste as good as the store bought.. (??). I think my eggs benedict rival the Woolsley but hummus has me stumped. ANYWAY – have you ever tried AB, banana and marmite? Because it sounds so weird but together is heaven and you have to try it (if you havent!). I love AB and banana, but now fret if there is no marmite in sight!


Joanna @ Midwestern Bite May 25, 2012 at 8:13 am

I love pecan butter as well!! But almond butter is the staple around here. Anyway…

I was nominated for the Food Stories Award for Excellence in Storytelling and I’m supposed to nominate five talented bloggers as well. I Blog Love you and nominate you!! Now that I’ve done that I have no chance of winning cause you’re awesome. But that’s okay as I’m new and will then choose to believe the whole thing was just a pyramid scheme anyway ;) In any case, I really do Love you and your blog and have been meaning to share the Love for awhile now. After all, it was bloggers like you that made me want to blog in the first place. You can check out the details if you are at all interested on my latest post Blog Love at


Leave a Comment

{ 4 trackbacks }

Previous post:

Next post: