Honey & Sea Salt Almond Butter


Can you believe that until a little over a year ago I thought that I didn’t like peanut butter?! Like, I despised the stuff. I would eat peanut butter cookies, and Reese peanut butter cups, but could not stand the consistency of the butter itself. I set out to force myself into liking it (it turns out I do this with a lot of different foods, actually) and bought some natural almond butter to start off with. I surprised myself, and ate the jar rather quickly. Then, I bought some natural peanut butter… same thing. I still don’t really love the processed, “extra-smooth” stuff, but I don’t hate it either.

Natural nut butters can be pretty pricey in grocery stores, so I started making my own. It is ridiculously easy and WAY more cost effective (I buy almonds in bulk at Costco). Plus, I actually think that the homemade version tastes better.


I may have eaten this entire jar in under a week… I found myself putting it on everything! Almonds are healthy, even if they are technically “fats”, and since I do not eat a lot of meat, I usually let myself have unlimited amounts of other proteins. So I put it on apples, rice cakes, toast, bananas, in smoothies, and most often, by the spoonful. It is just the most perfect little snack! Also, it’s usually okay if you eat it really quickly because it is so easy to make more – BUT I got way too into food-processing on Sunday and burnt the motor of my mini food processor so I’m kind of panicking now… What will I do when I run out?!


I have had really good luck with making almond butter, and the consistency has been great every time. In my experience, just do not over-roast your nuts, and if after 10 minutes they haven’t gotten smooth, keep pureeing! First, the nuts will get crumbly, and then they will begin to clump together (you may have to use a spatula to scrape the edges of your food processor), but eventually it will get nice and smooth.

I love almond butter so much that I haven’t tried making any other nut butters, but I will be soon (I hear cashew butter is ah-mazing), so keep following along if you are interested!


Honey & Sea Salt Almond Butter:

Makes 1 small jar. 

2 cups Raw, Whole Almonds

1 tbsp Honey

1 tsp Sea Salt

1. Heat oven to 275 degrees. Cover a baking sheet with parchment paper. Spread almonds out on baking sheet. Roast in oven for 30 – 40 minutes, until almonds are lightly browned and have a sweet, roasted flavour.

2. Add almonds to a food processor. Puree almonds for 5 – 10 minutes, until they reach a consistency that you like for your almond butter.

3. Use a spatula to scrape almond butter into a bowl. Add in honey and sea salt, stir well to combine. Store almond butter in a small jar in the fridge for a few weeks (if you don’t eat it before then!)


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