My Recipe Box

Homemade Nut Butter


Yields about 1 cup.

  • by from Fine Cooking
    Issue 107

Come autumn, the harvest of almonds, pecans, and hazelnuts begins in earnest. Turning them into your own homemade nut butter not only makes storing easy, but also transforms an everyday snack into a rich, spreadable butter. A blender produces the smoothest results, but only a heavy-duty one is up to the task. As an alternative, use a food processor; the butter will just be a bit coarser.

Read the Test Kitchen post for more information on preserving fresh nuts.  

  • 2 cups toasted skin-on almonds, toasted and skinned hazelnuts, or untoasted pecans
  • 1/4 tsp. fine sea salt
  • 1-1/2 to 4 Tbs. canola, vegetable, or other neutral-flavored oil
  • 1 tsp. honey
For almond or hazelnut butter, try substituting almond or hazelnut oil for the canola oil.

Put the nuts in a heavy-duty blender or a food processor and pulse until roughly chopped. Add the salt and purée until the nuts become fairly smooth, adding only enough oil to help the nuts break down. Add the honey and pulse to mix. Transfer the nut butter to a sterile jar and store in a cool, dry place or the refrigerator.

Make Ahead Tips

The nut butter will keep at cool room temperature for up to 2 months, or in the refrigerator for 6 to 9 months.


Chunky Nut Butter: Coarsely chop 1/4 cup of the nuts. Make nut butter with the remaining nuts, and then stir in the chopped nuts by hand.

Flavors: You  can adjust the flavor notes even more by adding additional honey, salt, maple syrup, cinnamon, or vanilla.

Serving Suggestions

Nut butter is delicious any time of day, for breakfast, lunch, dinner, or dessert. Here are a few tasty ways to use yours up:

  • Make banana and nut butter sandwiches.
  • Top a bowl of oatmeal with a spoonful of any nut butter.
  • Toss lo mein noodles with almond butter, soy sauce, sautéed snow peas, carrots, and scallions.
  • Dollop cooked green beans with hazelnut butter.
  • Swirl any nut butter into vanilla ice cream.
  • Spread pecan butter between two shortbread cookies.
  • Blend hazelnut or almond butter into smoothies.

nutrition information (per serving):
Size : Per 1 Tbs., Calories (kcal): 110, Fat (kcal): 10, Fat Calories (g): 90, Saturated Fat (g): 1, Protein (g): 4, Monounsaturated Fat (g): 7, Carbohydrates (mg): 4, Polyunsaturated Fat (mg): 2, Sodium (g): 40, Cholesterol (g): 0, Fiber (g): 0,

Photo: Scott Phillips

Wow, I tried both my blender and food processor, and I couldn't get this to even come close to being smooth. I tried adding oil and honey after the nuts were chopped up. I think you have to have a very powerful blender, like a VitaMix. Therefore I can't rate this fairly.

I made the almond butter and its way better than anything I've bought from a store. Definately a keeper. Makes a great gift too! I mean, who wouldn't want a jar of homemade nut butter?

Love the almond butter. It is easy to make and delicious! Cashew butter is almost a dessert itself. Much better than store bought since you can control the texture and amount of oil.

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