Almond Butter

Mark Boughton/styling: Teresa Blackburn
  • Yield: 16 servings
  • Prep: 10 mins
  • Cook: 12 mins


4cups almonds
1/2teaspoon coarse salt
-- Seeds from one vanilla bean
5tablespoons vegetable or canola oil


  1. Preheat oven to 325F.
  2. Spread almonds in a thin layer on a baking sheet. Bake 12 to 15 minutes, stirring a couple of times during baking.
  3. Combine warm almonds, vanilla bean seeds and salt in a food processor and process until nuts are finely ground. Add oil while blending and continue processing until almond butter reaches desired degree of smoothness, adding more oil if necessary. Store, tightly covered, in the refrigerator. Makes 2 cups.

Recipe by Chef David Guas for the National Honey Board.

Nutritional Info *per serving

  • Calories 240
  • Glycemic Load 0
  • Fat 22g
  • Saturated Fat 1.5g
  • Polyunsaturated Fat 7g
  • Monounsaturated Fat 12g
  • Cholesterol 0mg
  • Sodium 60mg
  • Potassium 250mg
  • Carbohydrate 8g
  • Fiber 4g
  • Sugars 1g
  • Protein 8g
  • Trans Fat 0g
  • Vitamin A 0%
  • Vitamin C 0%
  • Calcium 10%
  • Iron 8%