Spicy Homemade Nut Butter

02How to make it

Step-by-step

1. 1

   1. Heat the oven

   Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper if you want easier cleanup.

2. 2

   2. Toast the almonds

   Spread the almonds in one even layer on the baking sheet. Toast for 10 to 12 minutes, stirring once halfway through, until the nuts smell fragrant and look slightly darker. Do not let them burn.

3. 3

   3. Cool briefly

   Let the almonds cool for 5 minutes. They should still be warm, not hot. Warm nuts release their oils faster, which helps the butter become smooth.

4. 4

   4. Start blending

   Transfer the warm almonds to a food processor fitted with the metal blade. Process for 2 minutes. The nuts will first become a coarse meal, which means they look like rough crumbs.

5. 5

   5. Scrape and keep going

   Stop the machine and scrape down the sides with a spatula. Process for another 3 to 5 minutes, stopping to scrape as needed, until the mixture changes from crumbs to a thick paste.

6. 6

   6. Add oil and spices

   Add the avocado oil, chili powder, smoked paprika, salt, cayenne, and cinnamon. Process for 1 to 2 minutes more, until the nut butter is glossy and the seasonings are fully mixed in.

7. 7

   7. Adjust the texture

   For a looser nut butter, process for another minute. If your food processor struggles, pause for a few minutes to let the motor cool, then continue. Avoid adding water, which can shorten storage life.

8. 8

   8. Taste and store

   Taste a small spoonful. Add a pinch more cayenne for extra heat or a pinch more salt if it tastes flat. Spoon the nut butter into a clean jar and let it cool completely before sealing.

04Frequently asked

Questions & answers