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Almond Butter


Can you believe it’s Sunday already?  I was planning on making cookies on Saturday, but I ended up cleaning my kitchen which took hours.  I removed a wine rack we have, and disposed the wine down the sink.  The corks were dry and falling apart.  My kitchen smells like a wine cellar, which I don’t mind!  😉  So needless to say I didn’t make any cookies, but most definitely will today.

I thought I would share with you one of my favorite nut butter recipes.  Cinnamon Almond Butter.  I made this last week, and I forget how good it tastes, until I took that first spoonful.  This nut butter will go well with holiday baking!  You must make this!

This is so creamy and the cinnamon and maple syrup really bring the flavors together in this Almond Nut Butter!  I just love it, matter in fact I’m going to have some now with my yogurt!  Best dessert!!

Want to know a discovery I had?  I always buy my nuts in the 2lb. tubs from Target for $11.99, not bad huh?  Well, if you go to there Christmas section they have them there as gifts in a decorated 2lbs. tub for $9.99.  Crazy huh?  I need to stock up, just be sure to save some for me!

Cinnamon Almond Nut Butter

2 cups of whole almonds

1 tbsp of Maple Syrup

2 tsp of Granulated Sugar

1/2 tbsp of Cinnamon

1 tsp of Vanilla Extract

1/4 tsp Canola Oil (optional)


Preheat oven to 300

In a large bowl, add your almonds and maple syrup.  Mix until all the almonds are coated, place on baking sheet.  Bake for 15 minutes.

Set almonds aside until cool.  Just a few minutes.

In food processor add almonds and process until you see it form into a ball.  NOTE:  You will have to scrape down the sides a few times, like 10.  Add your remaining ingredients and then process until drippy.  The whole process takes about 10 – 15 minutes.

If the nut butter seems to thick, process it with a 1/4 tsp of canola oil, and then process until it’s the consistency you like.  Just be careful that it doesn’t get to oily.  Personally I’d rather have it thicker then to much oil.

Store in cupboard or refrigerator for longer life on nut butter.


Serving Size: 20 Tbsp.

Calories per Tbsp.:  90,  Fat:  7.6,  Potassium:  107,  Sodium:  .3,  Carbs:  3.8,  Fiber:  1.8,  Sugar:  1.5,  Protein:  3.1

I just love this Almond Butter and it’s way cheaper to make then to buy!!!  Hope you try it and if you do tell me what you think!

Well I’m off, I am going to try to make cookies so I can post them for ya!  What are your favorite kind of cookies?  On Facebook I was told to make Cowboy Cookies.  Have you ever had them?  I never did, but they sound great, chocolate, oats, coconut  and dried fruit, I’m thinking cherries!  Have a great day!!!

P.S.  Don’t you love the snow flakes on my blog!  Too cute!!

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