Salted Maple Roasted Almond Butter

Infused with maple flavor, roasted to perfection, creamy, sweet, and salty. It doesn’t get any better than this salted maple roasted almond butter.

Infused with maple flavor, roasted to perfection, creamy, sweet, and salty. It doesn't get any better than this salted maple roasted almond butter! Recipe found on sallysbakingaddiction.com

Up close and personal today. ↑ Literally! I posted a bunch of photos from our ski weekend in Vermont on my photography blog last night. Part 1 of 2… since I was click happy all weekend. So much to capture! Back here in Philly, we also have snow around the corner. And all I can think about is (1) stocking up on cookie baking supplies and (2) can I get away wearing my pajamas and a top messy bun I call a “hairstyle” for three days straight?

Ha! AS IF there’s any restraint when it comes to living in pajamas during a snowstorm. And more importantly– as I bake cookies during a snowstorm. 

Even if it doesn’t snow in your part of the world over the next few days, can we all be on team cookie baking together?

Infused with maple flavor, roasted to perfection, creamy, sweet, and salty. It doesn't get any better than this salted maple roasted almond butter! Recipe found on sallysbakingaddiction.com

I swear I’m not totally off topic because I DID use today’s almond butter in a new cookie recipe that I’ll share later this week. But, in the meantime, let’s focus on the simplicity of what it is: damn good almond butter.

The flavor is fancy, the preparation is not. I’d love to say that the pools of Vermont maple syrup on my morning waffles over the weekend helped to inspire today’s almond butter but alas, it did not. I made and photographed this 2 weeks ago.

Though the pools were quite tasty.

Have you ever made almond butter before? Or, actually, any homemade nut butter? I’ve taught you about the wonder that is honey roasted peanut butter and also homemade almond butter. Not long after, cinnamon raisin swirl peanut butter because… well, you know me and raisins by now. Making nut butter at home is incredibly simple. You just need to have a super dependable food processor that will really grind up those nuts, especially almonds. But before we get to that, let me tell you what we do with the almonds first.

Infused with maple flavor, roasted to perfection, creamy, sweet, and salty. It doesn't get any better than this salted maple roasted almond butter! Recipe found on sallysbakingaddiction.com

A drizzle of pure maple syrup here, a splash of coconut oil there. You can use any oil that works best for you, but coconut is my favorite for making today’s almond butter. Roast the almonds in the oven until they’re toasty and fragrant. Roasting the almonds helps infuse them with that glorious maple flavor. And we all know just how incredible toasted almonds are.

Then something freaking FANTASTIC is about to go down…

Infused with maple flavor, roasted to perfection, creamy, sweet, and salty. It doesn't get any better than this salted maple roasted almond butter! Recipe found on sallysbakingaddiction.com

Grab your food processor. I use either my Ninja (also perfect for thick, creamy smoothies!) or my fancier food processor. Worth the extra cost if you ask me. Today I used my Ninja because I was multitasking and making what I thought would be a super yummy new pesto recipe in my processor but it turned out to be nothing more than green gunk. Sticking to almond butter.

So either of those food processors are my recommendations.

Infused with maple flavor, roasted to perfection, creamy, sweet, and salty. It doesn't get any better than this salted maple roasted almond butter! Recipe found on sallysbakingaddiction.com

When the almonds are processing, you might need to add a little more oil to help get things moving. It will take a bit of stopping and starting, stopping and starting– but eventually it will all come together in smooth, buttery unison.

Once it’s finished, we’ll stir in some vanilla extract for an extra flavor punch. Then, add a sprinkle or two of sea salt. The sweet! The salty! The vanilla! And alllll that maple. The salted maple roasted almond butter is creamy, rich, and totally spoonable straight from the processor/bowl/jar to your mouth. Homemade almond butter will always be a little more grainy than commercially processed, but I think you’ll love its texture.

It’s been awhile since I’ve been super excited about breakfast, but with a jar of this in the fridge– it’s a whole other world. Maple almond butter toast!

Infused with maple flavor, roasted to perfection, creamy, sweet, and salty. It doesn't get any better than this salted maple roasted almond butter! Recipe found on sallysbakingaddiction.com

One more thing: cookies! If you’re looking for cookie recipes to use this salted maple roasted almond butter, try my almond butter chocolate chip cookies, dark chocolate almond butter cookies, or these banana chocolate chip breakfast cookies. Or wait until Friday when I post my current favorite almond butter cookie.

Or just grab a spoon.

Salted Maple Roasted Almond Butter

Infused with maple flavor, roasted to perfection, creamy, sweet, and salty. It doesn't get any better than this salted maple roasted almond butter.

Ingredients:

  • 3 cups Diamond of California whole almonds (raw and unsalted)
  • 1/3 cup pure maple syrup (not breakfast syrup, the real deal!)
  • 1 Tablespoon + 2 teaspoons melted coconut oil1
  • 1 teaspoon pure vanilla extract
  • sea salt, to taste

Special Equipment

Directions:

  1. Preheat oven to 300°F (149°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
  2. In a large bowl, stir the almonds, maple syrup, and 1 Tablespoon of oil together until every almond is coated well. Spread on top of prepared baking sheet and bake for 15 minutes, tossing once at the 8 minute mark.
  3. Allow the almonds to cool for about 20 minutes.
  4. Pour almonds into your food processor and pulse/process until the nuts go from whole to coarsely chopped to crumbly to finely ground. If they aren't coming together easily, add 2 teaspoons of oil. (I usually do.) Process again until the almonds resemble a thick and relatively smooth almond butter.
  5. Pour/scoop into a bowl and stir in the vanilla extract, then sprinkle with sea salt. Add more sea salt to taste. Store in the refrigerator for up to 3 weeks. But it won't last that long!

Recipe Notes:

  1. I recommend melted coconut oil, but you can use canola or vegetable oil instead.

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Use this almond butter in my favorite breakfast cookies. You won’t be sorry!

Healthy Breakfast Cookies! Get the simple recipe at sallysbakingaddiction.com

I’m working with Diamond of California to bring you today’s recipe. Thank you for helping me work with brands I love! This post contains affiliate links.

Homemade almond butter infused with roasted maple flavor! It's so easy to make at home and tastes so much better than store-bought! Recipe found on sallysbakingaddiction.com

Homemade almond butter infused with roasted maple flavor! It's so easy to make at home and tastes so much better than store-bought! Recipe found on sallysbakingaddiction.com

78 Comments

Comments

  1. Heather (Delicious Not Gorgeous) on January 20, 2016 at 1:16 am

    i find almond butter a little healthy tasting plain, but the maple sounds so tasty in it!

  2. Cheese and Chinese on January 20, 2016 at 3:12 am

    Anything salty but sweet is a dream come true in my book!

  3. annie on January 20, 2016 at 5:03 am

    I will totally be on team cookie baking! Especially if in between batches, I can lean against the counter and shovel this butter with a spoon. Salted maple….happy sigh. 

    • Sally on January 20, 2016 at 11:26 am

      Shoveling spoonfuls of this goodness while baking cookies is my idea of the BEST DAY EVER.

  4. Erin @ Miss Scrambled Egg on January 20, 2016 at 6:23 am

    Nothing like fresh almond butter to keep this girl happy! I’ve been known to drive to whole foods just to get freshly ground almond butter. But guess what??? I got a food processor for Christmas and now I can make this AMAZING stuff at home. 😀 Thank you for sharing. 

  5. Mir on January 20, 2016 at 6:26 am

    Maple gets me very excited. Really. I can’t contain myself with anything maple. And with almonds, that’s just a one-two punch of happiness. I’d be really bad (but good) and eat this stuff with chocolate chips and a spoon. That would be the snack of all snacks!

  6. Laura @ The Bluenose Baker on January 20, 2016 at 6:31 am

    This sounds divine! I love the idea of roasting the almonds with the maple syrup. I’ve tried making maple almond butter, but adding the maple syrup after grinding seems to make it seize up. Sounds like you’ve found the way around that!

  7. taylor @ Food Faith Fitness on January 20, 2016 at 6:44 am

    Is it acceptable to put this AMAZING butter on let’s say…. EVERYTHING! I couldn’t resist just adding this on top of just about anything and everything I eat throughout the day! It looks so creamy and amazing. 🙂 Lovin it girl!

  8. Layla | GimmeDelicious on January 20, 2016 at 8:03 am

    Fresh almond butter is a most in our home. My husband is on a paleo diet and these are a staple for him. I usually roast the almonds and process them; never though of adding maple or any other flavors. This looks interesting. Will be trying it next time I make almond butter. Thanks! 

  9. Katrina on January 20, 2016 at 8:41 am

    Almond butter sweetened with maple sounds awesome! Love this!

  10. Felesha on January 20, 2016 at 8:56 am

    This looks so delicious Sally! Can’t wait to try this on my toast! Yum!!

  11. Erin on January 20, 2016 at 9:21 am

    Wow, I’m so excited to try this!  I made regular almond butter for the first time ever just yesterday, because I was also making your snack bars for the first time ever, (and it was pretty hard to not just eat the honey/vanilla/almond butter glue) so….. shall we try snack bars again with this variation?  Pretty sure we shall!  The basic almond butter was even yummy by itself… I thought about toasting the almonds first, but didn’t…. now I’ll have to try it this way soon, and I’ll let you know how the bars turn out!

    • Sally on January 20, 2016 at 11:23 am

      The honey, vanilla, almond butter mixture is soooooo good. I always, always taste test when I make the snack bars!

  12. nathalie Bens on January 20, 2016 at 9:37 am

    Hi Sally ,
    great recipe but do you think i could use a Vitamix instead of the food processor?
    thank you
    Nathalie

    • Sally on January 20, 2016 at 11:21 am

      A Vitamix works, of course!

      • Erin on January 20, 2016 at 12:12 pm

        I did use my Vitamix when I made mine yesterday, and it worked great! 🙂



  13. Ellen @ My Uncommon Everyday on January 20, 2016 at 9:38 am

    Loving maple flavors so much lately – and I always love almond butter! This sweet + salty version looks amazing. I’ll definitely be slathering it on warm toast, pancakes, and bananas! Can’t wait for the cookie recipe 😀

  14. Liz B. on January 20, 2016 at 9:53 am

    I’ve been trying to get myself to like almond butter (just to have an option instead of peanut butter. I don’t know why I’m straying from my favorite), but I’ve been having issues. But with maple in it, this might be just what I’m looking for!

    • Sally on January 20, 2016 at 11:21 am

      Liz, I think you’ll really love this flavor!

  15. Poshnessary on January 20, 2016 at 10:02 am

    OMG looks soo good

    Kisses from http://poshnessary.com

  16. Muna Kenny on January 20, 2016 at 10:24 am

    So creamy and tempting, I can already see myself filling some rolls with it. Thanks for sharing Sally 🙂

  17. Del's cooking twist on January 20, 2016 at 10:31 am

    Oh my god, I’m totally crazy with almond butter and your version with maple roasted almonds looks just awesome! I just bought a very new food processor (since my previous one just died) and I’m happy to announce it will be my very first recipe with it!! Thank you so much for once again a lovely idea!!

  18. Ricky on January 20, 2016 at 3:27 pm

    Wow, what a wonderful flavor combination. I find plain almond butter also a little bit “healthy” tasting, so this looks and sounds like a very good solution! 

  19. Kristen on January 20, 2016 at 3:56 pm

    I made your almond butter for the first time a couple weeks ago and LOVED it. Excited to try this one! Also, in the spirit of things ‘butter’, have you tried Trader Joe’s Fig Butter? It tastes like the inside of a Fig Newton. YUM. Have you ever tried making your own fig bars? That stuff would be perfect for it. (this is a round-about way for me to request that you create a fig bar recipe because I’ve had this idea floating around in my head for weeks, and I have no idea how to create a recipe) =P

  20. Elizabeth @ Confessions of a Baking Queen on January 20, 2016 at 5:39 pm

    That is the only draw back of living in So Cal no snow days. I was always jealous of other kids growing up who had snow days! It make such a huge difference toasting nuts vs raw nuts. This almond butter looks amazing, I buy a maple almond butter that is amazing but I have yet to make it! Perfect recipe for me! 

  21. Laur on January 20, 2016 at 8:07 pm

    You can find me hiding in a corner with this and a spoon while wearing sweat pants and a messy bun. Please and thank you! 🙂

  22. Destiny on January 21, 2016 at 9:26 am

    How many servings does this make?  I cannot wait to make it!

    • Sally on January 21, 2016 at 2:54 pm

      The recipe yields a little over 1 and 1/2 cups. Serving size depends on how much you want to eat! (It’s hard to stop eating.)

  23. Misha on January 21, 2016 at 10:23 am

    There is something so comforting about being in the kitchen baking when the weather is snowing and blowing outside. I have watched the weather reports of your up-coming storm, it looks to be a rough one. Thankfully we are going to miss this one as we continue to shovel ourselves out from the over a foot of snow dropped on us.
    I am excited to make Salted Maple Roasted Almond Butter and then use it in your Breakfast Cookie recipe! It’s in my plans for this weekend. 🙂

    • Sally on January 21, 2016 at 2:52 pm

      I just made the Breakfast cookies the other day with this stuff. AMAZING! You’ll love them.

      • Misha on January 25, 2016 at 9:39 am

        I made whipped up a batch of the Salted Maple Roasted Almond Butter over the weekend! Soooo good! I must have been heavy handed with the almonds and had to add much more of the maple syrup, coconut oil and vanilla to get the right texture but it came out wonderful. I also made the Breakfast cookie recipe but again I must have been heavy handed with the yummy almond butter and the banana I used was pretty large so my batter was thinner than you described it to be it so I switched it up and baked them into Breakfast Cookie Bars and they are fabulous! I brought some in to share at work this morning and everyone loves them! Thanks Sally! 🙂



  24. Madeline @ Teen's Tasty Eats on January 21, 2016 at 12:50 pm

    I love almond butter on pretty much anything, but adding sea salt and maple syrup?! You got me there Sally!! Want to get out to the store to get some almonds and maple syrup but I’m not sure if I can with the big snow storm we’re getting coming ever so quickly!!! Sure will try though!! Thanks Sally!!!!!

    – Madeline<3

    • Sally on January 21, 2016 at 2:52 pm

      Stay safe and warm in the snow!

  25. Krisine on January 21, 2016 at 2:31 pm

    I am going to try making this over the weekend! It looks amazing. Stay safe with all of the snow! I think Michigan is avoiding it…I hope!

    • Sally on January 21, 2016 at 2:48 pm

      You’re giving all your snow to us! HA!

  26. Amy on January 21, 2016 at 2:59 pm

    Looks like an awesome recipe! I love pure maple syrup and almonds 😀 Such a great combo. And don’t even get me started on “salty/sweet” ..my weakness! I could cuddle up on the couch with a chocolate bar and a bag of salty potato chips..yum! I notice you commented on the weather parts of the US is getting over the weekend. I live in Eastern Canada. We actually got 46 cm of snow a few days ago, (no snow day by the way) so I always find it funny when I read news articles that other places “go into a state of emergency” over a snow storm. OBVIOUSLY it’s not the norm for you, so the cities are not equipped properly (totally get it, not making fun) I just find it so interesting 🙂 we are supposed to be getting the tail end of that storm on Sunday. I mean I will definitely wear my pj’s inside out for good luck…but I don’t see a snow day anytime soon in my future 🙁 be safe all!!!

  27. Ashley @ Fit Mitten Kitchen on January 21, 2016 at 3:35 pm

    YES, homemade nut butters have been my FAVORITE lately. I just made sunflower seed/pumpkin seed butter last week! I can’t wait to play around with more flavor combinations.

  28. Kshama on January 21, 2016 at 11:57 pm

    Hi Sally!

    Thanks for this post! waiting to have a  go at it. i have two questions before that

    1. Can honey be a substitute for maple?
    2.Almonds have their natural oils in them which is released while toasting. Is the additional coconut oil necessary?

    Enjoy your posts.

    Cheers

    • Sally on January 22, 2016 at 10:01 am

      Hi! You can use honey. Yes, the coconut oil is necessary.

  29. Ashley on January 22, 2016 at 12:25 am

    Hi sally! I just tried this, and it tastes so good! But it never came together on its own…. I added the extra oil like you said, and after about 8 minutes in the food processor and about 5 more in the ninja,it was still flakey! Any tips, or did I just have to go longer? I ended up adding milk and it made it smooth, just sticky! Thanks for all of your awesome recipes!!! 

    • Sally on January 22, 2016 at 10:00 am

      Probably just have to go longer and add more oil as necessary, Ashley. Easy fix! Happy you love how it tastes.

  30. Hannah on January 23, 2016 at 7:57 pm

    SALLY!!!
    This almond butter is the best ever. Seriously. So so so good! Thanks a ton for the recipe!

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