Honey Roasted Almond Butter

03.23.2015

Honey Roasted Almond Butter | Cooking Classy

I’ve finally gotten my kids to not only eat almond butter, but to love it too with this completely irresistible Honey Roasted Almond Butter! This is hands down the best almond butter I’ve ever tasted and I’ve had my fair share of almond butters. It’s perfectly smooth and creamy with the perfect hit of honey roasted flavor to it.

It makes the perfect dip for apples or a great spread for toast. It’s so good you’ll likely just find yourself eating it straight from the jar by the spoonful and it’s a snack you can feel great about!

If you haven’t tried making almond butter at home there’s no better time than now. It’s so easy to make and it’s so nice knowing exactly what goes into it when you make it at home, plus you don’t have to worry about that Salmonella scare from the store bought stuff if you make your own.

The processing time will vary (as mentioned in the recipe) just based off which brand/model of food processor you are using. I have a Magimix and I couldn’t love it more, it had this done it 8 minutes! Any food processor should work but some will take longer than others. No matter, when you end with something this good!

Honey Roasted Almond Butter | Cooking ClassyHoney Roasted Almond Butter | Cooking ClassyHoney Roasted Almond Butter | Cooking Classy

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Honey Roasted Almond Butter

Ingredients

  • 1 lb raw almonds (3 cups)
  • 3 Tbsp honey , then up to 1 Tbsp more to taste
  • 1 1/2 Tbsp coconut oil , melted
  • 1/8 tsp sea salt , then more to taste

Instructions

  1. Preheat oven to 350 degrees. In a small mixing bowl whisk together melted coconut oil, 3 Tbsp honey and 1/8 tsp salt until well combined. Place almonds in a mixing bowl then pour honey mixture over almonds and toss to evenly coat.
  2. Spread almonds into an even layer on a baking sheet lined with a silicone liner (scrape any excess honey from bowl using a spatula and spread over almonds). Bake in preheated oven 14 - 15 minutes until nicely roasted, tossing once halfway through. Cool completely, about 20 minutes.
  3. Pour almonds (and any honey mixture from baking mat) into a food processor. Pulse until ground into butter, stopping and scrapping down sides and bottom of mixer every few minutes (processing time will vary depending on food processor models. It will take anywhere from 8 - 20 minutes). Near end of mixing, if more sweetness is desired add up to 1 Tbsp honey and another pinch or two of salt as desired. Store in an airtight container in refrigerator.

Honey Roasted Almond Butter | Cooking ClassyHoney Roasted Almond Butter | Cooking ClassyHoney Roasted Almond Butter | Cooking ClassyHoney Roasted Almond Butter | Cooking ClassyHoney Roasted Almond Butter | Cooking ClassyHoney Roasted Almond Butter | Cooking ClassyHoney Roasted Almond Butter | Cooking Classy

43 comments

  • Christina Lakey | Food Apparel: I’m loving experimenting with different nut butters in my food processor lately! This one looks fab and I love the addition of coconut oil to the mix. Will have to try for sure! Thanks – love your stuff! March 23, 2015 at 2:05pm Reply

    • Jaclyn: Thanks Christina! March 23, 2015 at 7:50pm Reply

  • Katelyn @munchie pie: I have never tried making homemade almond butter before but I have always wanted to! Do you think that this would work in a mini food processor if I made a half batch? I would love to try it but I don’t have a full sized food processor! March 23, 2015 at 2:40pm Reply

    • Jaclyn: Yes I think that should be fine if you did half of the recipe. Hope you love it! March 23, 2015 at 7:49pm Reply

  • Thalia: I don’t have coconut oil, what can I use as a substitute ? March 23, 2015 at 3:56pm Reply

    • Jaclyn: Canola oil should work fine. Hope you love it! March 23, 2015 at 7:48pm Reply

  • Averie @ Averie Cooks: I love making homemade nut butters and they are ALWAYS sooo much better than storebought! I love adding honey too because who can resist! This is gorgeous! Wish I was having this right now! March 23, 2015 at 5:44pm Reply

  • Jim: Or you could just go to Kroger, push the button and cold press fresh almond butter from almonds…no offense, but if you have to add even honey to something to be able to eat it, you’re still a sugar addict, and a LONG way from really eating healthy…plain old cold pressed fresh almond butter is PLENTY tasty… March 23, 2015 at 6:21pm Reply

  • Laura Dembowski: I love almond butter! This looks insanely smooth and creamy. Perfect! March 24, 2015 at 6:36am Reply

  • Jen @ Baked by an Introvert: I love homemade nut butters! They are way better than store bought. I love that you added honey to this one. It looks creamy and delicious! March 24, 2015 at 9:26am Reply

  • Elle @ Only Taste Matters: Roasted nuts always make for the best nut butters but I never put together that if I make it myself, of, course, I could roast the nuts first. Thank you for opening my eyes. I am certain this will be way better than the store version. March 24, 2015 at 4:05pm Reply

  • Kelly: Oh my goodness, this sounds amazing!

    xx Kelly March 24, 2015 at 7:24pm Reply

  • Alexa [fooduzzi.com]: I am LOVING this recipe! So simple and healthy! Pinned! March 24, 2015 at 8:31pm Reply

  • Erin @ Miss Scrambled Egg: Usually I get my almond butter from Whole Foods, but I might have to try this version because it looks so darn good. I became an almond butter fanatic in college and I haven’t stopped the obsession yet. :) March 25, 2015 at 4:34am Reply

  • Kayle (The Cooking Actress): Mmmmmm!!! I love almond butter and I am def. going to try out this recipe next time! March 30, 2015 at 4:09pm Reply

  • Kelly: Can’t wait to try. How long will it last once refrigerated? April 1, 2015 at 1:40pm Reply

    • Jaclyn: It should last 3 weeks maybe more. April 1, 2015 at 10:11pm Reply

  • Deanna: How many cups does this recipe make? May 16, 2015 at 10:25am Reply

    • Jaclyn: I believe it’s about 1 1/2 cups. May 17, 2015 at 10:59am Reply

  • Deanna: Also, could extra virgin olive oil be used as a sub for coconut oil? Or regular olive oil. Thanks for the help! May 16, 2015 at 10:29am Reply

    • Jaclyn: I would use the regular olive oil as extra virgin has a stronger flavor, but that should be just fine. May 17, 2015 at 10:49am Reply

      • Deanna: Thank you so much! I’m making this as a gift and can’t wait to try it out, I will definitely refer them to this page :) May 18, 2015 at 7:46am Reply

        • Jaclyn: Thanks! I hope it’s enjoyed! May 18, 2015 at 12:46pm Reply

  • Jana: Why are you refrigerating this? July 6, 2015 at 11:19pm Reply

    • Jaclyn: For longer shelf life. July 6, 2015 at 11:26pm Reply

  • Dawn @madeitloveitpaleo: Thanks for sharing this amazing recipe! You have been featured on this weeks Favorite Pins Friday! http://www.madeitloveitpaleo.com/2015/07/24/favorite-pins-friday-july-24th-2015/ July 24, 2015 at 8:42am Reply

  • Sarah: I made this yesterday and it is AMAZING! I’ve never even had almond butter before but my husband came home with over 5 pounds of free almonds so I figured I might as well try to make some. I wasn’t too impressed with the flavor straight out of the food processor (perhaps because I’d already gorged myself on honey roasted almonds during the prep), but the flavor after it sat overnight… HEAVENLY! A must try! October 19, 2015 at 3:37pm Reply

  • Virginia: Can I use my Vitamix to blend? I don’t own a food processor. Can’t wait to try this recipe out! Thank you!! November 10, 2015 at 9:37pm Reply

  • Rachel: Thanks for sharing this! What is the shelf life for it? January 8, 2016 at 8:15am Reply

  • brooke: This is absolutely fabulous. Thank you so much for sharing. I was beginning to doubt that the almonds were going to turn into butter but it eventually did. This will never outlive the 3 week shelf life!!! January 29, 2016 at 5:21pm Reply

    • Jaclyn: I’m so glad you like it Brooke! Thanks for your comment! January 31, 2016 at 12:53am Reply

  • thad patterson: can you give me an idea on the yeild on recipe March 31, 2016 at 11:27am Reply

    • Jaclyn: It’s about 1 1/2 cups. April 1, 2016 at 10:15am Reply

  • kathy: My first batch didn’t come out to well so I use it in smoothies but second batch for my niece using honey and sea salt. The only problem is that my great great niece who was visiting her mom ate all of it and mom got none. lol My great niece wants me to make her some to take home with her.
    Looks like I’ll be making lots of almond butter for friends and family.

    Think I’d better stop posting my pictures on facebook. May 1, 2016 at 8:31am Reply

  • Kristin H: This recipe did not turn out well for me, and most of your recipes do. Granted, I’ve never eaten almond butter before, but I assumed it was supposed to be spreadable like peanut butter, and your pics look that way as well. Mine was very thick and stiff. I let it go for a while hoping the texture would change, but then a bunch of liquid (I’m guessing the oil from the almonds) started separating out. Should I keep mixing? Is this supposed to happen? Some more instructions on this recipe would be great! I fear that it’s inedible now, which is disappointing since almonds are so pricey. :-/ June 17, 2016 at 8:59pm Reply

  • Sarah: Hey there!!! :)
    Looks yuuuummy!!! What kind of food processor do you use?? Thank you!! July 12, 2016 at 7:04pm Reply

  • Vicki: I just made it and it’s delicious. My daughters loves it. Thank you for sharing 😊 July 31, 2016 at 6:35pm Reply

    • Jaclyn: Thanks for taking the time to leave a comment! August 1, 2016 at 3:29pm Reply

  • Michelle: I’m making this now, but it’s not getting creamy. It’s paste-like right now. I’ve been pulsing it for at least a half hour, probably more. It’s a Black and Decker food processor. Do you know why it’s not turning creamy? July 31, 2016 at 9:03pm Reply

  • Allie H: I loved this recipe!! I usually buy Justin’s almond butter which is very pricy… I will definitely be making my own from now on! August 14, 2016 at 3:29pm Reply

    • Jaclyn: So happy you loved it Allie! August 15, 2016 at 3:40pm Reply

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