Homemade honey Almond Butter

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I made a fresh batch of Almond Butter last week and everyone seem to be interested as to why i make some and how is it made?

This will be a very quick skill shop in the video but a little background on the product is needed.
First of all, I prefer almonds over peanuts, because peanuts are known to contain anti-nutrients and some mycotoxins that are said to be carcinogens. Nuts in general are a great source of fat and protein (just make sure not to eat cups of the stuff daily), but peanuts is probably the worst of them. The best ones would be Almond and Brazil nuts for example.

I choose Almonds because Brazil nuts taste quite bland.

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Second, when making almond butter, the consistency and taste of the end product will depend highly on both the provenance/type of almonds being used and the equipment you have at your disposal.

It is ideal to use freshly roasted almonds (skins on) and a high powered industrial food processor. The more power you have, the finer everything will get, the easier it will be for the oil to create a soft paste.
The type of almond will also dictate how the butter will turn out (dry, crumbly or soft). As you’ll see in the video, there is a lot of touch and go, where you need to modify things to get them to the perfect point. The most important part is to keep the processor going, adding more oil/honey when you need to get the mix to become homogenous. The whole process should take about 30mins. When everything becomes a little like beated wet sand, you can leave the processor going for about 10mins to see whether there will be a change of texture. If not, work on the oil again.

I used a base of 3 cups of freshly roasted almonds, 5 heaped tablespoons of almond flour, 1/3 cup of honey, 2/3 cups of organic palm oil. Start with that and then increase only if needed.

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    1. Erika January 29, 2013 at 5:37 am

      Hi! Where can I buy almond flour and deathly roasted almonds? And can i substitute a good old blender if i dont have a food processor? Thanks! Would live to try this one at home!

      1. Erwan February 25, 2013 at 2:52 am

        food processor is best

    1. donna January 29, 2013 at 11:10 am

      Hi Cutie Erwan, can i substitute Pecan or Walnuts?coz i have lots of those and dunno where i cud use it…tnx

      1. Erwan February 25, 2013 at 2:52 am

        walnuts could work

    1. Mie January 29, 2013 at 12:13 pm

      Hi Erwan,

      Any substitute for the almond flour? Thanks!

      1. Erwan February 25, 2013 at 2:53 am

        not if you want to make almond butter…

    1. Portia January 29, 2013 at 2:22 pm

      Hi Mr. Erwan Heusaff! Would you sell this almond butter to me? I’m not sure if I can do this. I can cook, but not this kind of recipe. Thank you in advance!

      1. Erwan February 25, 2013 at 2:53 am

        i dont sell :)

    1. Belle February 4, 2013 at 12:04 am

      I’ve been making my own almond butter for a year now, but I’ve never added almond flour or palm oil. What kind of consistency/flavor does it add, if you don’t mind me asking. I’m just curious. My main ingredients are just almonds, raw honey & a pinch of sea salt. I’ve also added coconut flakes to make a different twist & make Almond Coconut Butter. I love your new paleo recipes by the way. It’s always nice finding some new ones!

      1. paleo February 4, 2013 at 3:54 am

        i think your ingredients are healthier than erwan’s, no hurt on erwan :D i just think so… i love your twist with coco flakes ;) thanks for this belle!

        1. Erwan February 4, 2013 at 3:55 am

          It’s the same thing haha. Almond flour is just powdered almonds.

      1. Erwan February 4, 2013 at 3:56 am

        Thank you! I use the almond flour because with a regular grinder you won’t ever get the almonds fine enough. I use the powder/meal to help thin out the almonds a little.

        1. paleo February 4, 2013 at 2:36 pm

          hi erwan! what i mean is about the palm oil, i think the recipe is healthier if u won’t put that… just add more honey to make the same consistency as if it has the oil

          1. Erwan February 4, 2013 at 3:04 pm

            The fat in palm oil is healthier than the sugar in honey

            1. Belle February 4, 2013 at 8:42 pm

              Or you can just do without the honey & palm oil. I make that for my mother who’s diabetic. Just straight almonds. Maybe it depends on the food processor? Because if I make more than 2 jars, my processor overheats – but grinding just almonds still makes a paste-like consistency after some time.

    1. Bea S. Hernandez March 3, 2013 at 10:58 pm

      Hi Erwan, where do we find almond flour?

      1. Kaz April 28, 2013 at 1:55 pm

        During weekends, there are stalls in greenbelt 1, outside of the Rustan’s grocery (near Wendy’s) selling ground almonds and almond flour amongst other dried ingredients. :) Hope it helps!

    1. Rosetta June 24, 2013 at 5:21 am

      Hi Erwan :) i was watching your video and i couldn’t help but notice the Pacific almond milk you have! I really wanted to buy one :) do you know any supermarket or grocery that sells it? and just curious about the brand of honey that you used? is it okay if i’ll ask for the brand……??? thanks :)

    1. rosel June 30, 2013 at 1:03 pm

      hi where can i get organic palm oil?

    1. Arian August 19, 2013 at 1:46 pm

      Hi Erwan! Can olive oil be a substitute for palm oil?

    1. Kerol February 3, 2014 at 3:34 pm

      hi erwan! how many days would it take before it expire? hope to hear from you asap! hehe thaaaank you!

    1. Cassie May 21, 2014 at 3:04 pm

      Peanuts aren’t nuts, btw. They are legumes. :)




I gained weight because of a sedentary lifestyle and overly indulging in foods I knew were bad for me, eating out too often, taking the easy route (microwavable dishes) and not caring what went in my body, before I knew it reached 240 lbs. I lost weight through pure dedication, tireless hours of hard work and yes, food. I cooked my way to fitness, making sure to only feed myself tasty well prepared dishes with all the right stuff, the perfect fuel, taking me down to 150lbs. Of course I indulge from time to time, as the fat kid still lurks inside of me; here you will find a little bit of everything for the sole purpose of sharing my passion for food and life.





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