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Almond butter can be expensive to buy at the store, so here's how to make your own cheaper almond butter at home. All you need is a food processor and some patience!

I'm not a very patient person, which probably explains why I haven't made my own almond butter up until now. I tried making it in my Vitamix once, but the powerful motor was almost too powerful for this particular process-> the moment I smelled something burning, I gave up! (I'm still not sure if it was the motor or the almonds burning...)
It should be noted that softer nuts, like cashews and macadamia nuts, are easily turned to butter in the Vitamix. And rather quickly! Almonds are just trickier.
With all of the almond butter recipes I've been churning out lately, I figured it would probably be a good idea to try making my own again.

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Not only is homemade almond butter cheaper than the store-bought stuff, it also gives you greater control over the quality of almonds you're eating. Almonds don't need to be raw for almond-butter-making (especially if you'll just be baking with them later), but I do think it's important that they're organic. If nothing else, the "organic" label ensures that chemicals aren't used in the pasteurization process. Yuck!

So, not only will you have the satisfaction of having made your own almond butter, it'll also be at a fraction of the cost, when compared to the organic jars at the grocery store. Win, win!

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Update: This process is a LOT faster if you warm the almonds in an oven first. I place mine in an oven preheated to 250F for about 10-15 minutes, until they are warm to the touch. This helps their oils release faster in the food processor, and they don't seem to get any hotter than they would from the friction of the food processor, anyway.
To get started, add the almonds to the bowl of your food processor, fitted with an "S" blade.

Depending on the size of your food processor, you can grind up to 4 cups of almonds at a time. I recommend sticking to about 3 cups, to make the process move a little faster.

Snap on the lid, get the food processor running, and let it do all the work!

Be prepared, the food processor will be running for a while. You'll notice that the ground almonds will start to collect around the edges of the bowl, so be sure to stop and scrape down the sides every few minutes, just to keep everything blending evenly.

Depending on the amount of almonds you use, and the size of your food processor, you'll notice a change start to happen around the 10-15 minute mark.

As the oils are released from the almonds, they'll start to stick together and form a large mass that moves around the bowl. You'll also notice that the almond butter is getting rather warm... this is why I don't recommend spending extra money to use truly raw almonds. They'll be "cooked" by the time this process is over, anyway!

After about 20 minutes of consistent processing- right about the time when you think you're never going to wind up with almond butter- magic will happen.

You'll finally have a grainy-looking almond butter.

Don't worry, you're almost there!

After a couple more minutes of processing, your almond butter will become smooth and creamy.

Even smoother than some store-bought brands. (If you've ever bought Trader Joe's raw almond butter, you'll know what I mean- there are always chunks of shell in there!)

How to Make Almond Butter (1 minute video):

You can use the resulting almond butter immediately in one of your favorite recipes, or transfer to a sealed glass container to store in the fridge.

A few tips about making your own almond butter:

You can use raw or roasted almonds. Raw almonds take a little longer, and freshly roasted almonds break down into nut butter faster, if added to the food processor while still warm. (You can dry-roast your own almonds for 10-12 minutes at 250F).

Feel free to add salt or spices, to your own personal taste.

Don't use soaked almonds (without thoroughly drying), or add liquid, for longest shelf life. It might be tempting to add something like vanilla extract, but added moisture will reduce the shelf life greatly.

Enjoy!

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If you haven't tried it yet, I hope you're inspired to try making your own almond butter in the near future. Just like making your own almond milk, once you try it, you may never want to go back to the store-bought stuff again!

Reader Feedback : Have you tried making your own almond butter, or other nut butters?

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Almond butter can be expensive to buy at the store, so here's how to make your own cheaper almond butter at home. All you need is a food processor and some patience! I'm not a very patient person, which probably explains why I haven't made my own almond butter up until now.

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For some people, Nutella -- a smooth chocolate-hazelnut spread found in the peanut butter aisle in most supermarkets -- is a nostalgic childhood treat. But I didn't taste it until college, when a friend who'd been living in Europe introduced me to it, so I may always think of it as a more sophisticated sweet. The stuff from the jar is pretty darn good, although the fabulous pastry chef Gale Gand taught me how to make it from scratch, and that's now my favorite version. You can really taste the hazelnuts and feel some of their texture. I've been known to eat it with a spoon, as anyone else who's honest will admit to doing. -Christie Matheson

Note: No longer can you consider yourself safe from temptation just because you mustered the wherewithal to walk on by the Nutella aisle at the grocery store. Nope. Temptation lurks in your very own pantry, every second of the day, with this made-from-scratch rendition. Should you succumb to the craving and find yourself standing at the counter, spoon in hand, not quite certain how to stop spooning it up, author Christie Matheson offers up a novel way to put the rest of it to use: perhaps the most lust-inducing frosting that cake has ever known. Here's what you do. Just grab your stand mixer and beat 1/2 cup of homemade Nutella, 3 tablespoons room-temperature butter, and 3/4 cup confectioners' sugar until creamy. Jack up the speed to medium-high and slowly, slowly drizzle in 2 tablespoons heavy cream, beating just until smooth and fluffy and irresistible. Then slather it all over the cake you baked for your new neighbors and get it out of the house as soon as humanly possible. There. Delivered from temptation.

12 ounces milk chocolate, chopped

2 tablespoons mild vegetable oil, such as canola

3 tablespoons confectioners' sugar

1 tablespoon unsweetened cocoa powder

1/2 teaspoon vanilla extract

3/4 teaspoon salt, more or less depending upon your preference

Preheat the oven to 350°F (176°C).

Spread the hazelnuts in a single layer on a baking sheet and toast them in the oven for about 12 minutes, until they've browned a little and the skins are blistered a little. Wrap them in a kitchen towel and rub vigorously to remove as much loose skin as possible. (Some skin will cling to the nuts when you're done. It's okay-not to mention inevitable.) Let cool completely.

Melt the chocolate in a saucepan over gently simmering water or in the microwave. Stir until smooth. Let cool completely.

In a food processor, grind the hazelnuts until they form a paste. Add the oil, sugar, cocoa powder, vanilla, and salt and continue processing until the mixture is as smooth as possible-or as smooth as you like. Add the melted chocolate, blend well, and then strain the mixture to remove any chunks of hazelnut that remain. The resulting homemade Nutella will be thin and somewhat runny and maybe even a little warm but it will thicken as it cools.

Scrape your homemade nutella into a jar or other resealable container and let it cool to room temperature. Cover the container after snitching several spoonfuls. The nutella will keep on the counter for up to 2 weeks. (Hah!)

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For some people, Nutella -- a smooth chocolate-hazelnut spread found in the peanut butter aisle in most supermarkets -- is a nostalgic childhood treat. But I didn't taste it until college, when a friend who'd been living in Europe introduced me to it, so I may always think of it as a more sophisticated sweet.

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Nutella (; Italian pronunciation: ) is a brand of sweetened hazelnut cocoa spread. Nutella is manufactured by the Italian company Ferrero and was first introduced in 1964, although its first iteration dates to 1963.

Pietro Ferrero owned a bakery in Alba, an Italian town known for the production of hazelnuts. In 1946, he sold the initial 300 kilograms (660 lb) batch of Pasta Gianduja, derived from Gianduja. Originally sold as a solid block, Ferrero started to sell a creamy version in 1951 as Supercrema gianduja.

In 1963, Ferrero's son Michele Ferrero revamped Supercrema gianduja with the intention of marketing it throughout Europe. Its composition was modified, and it was renamed "Nutella". The first jar of Nutella left the factory in Alba on April 20, 1964. The product was an instant success and remains widely popular.

In 2012, French senator Yves Daudigny proposed a tax increase on palm oil from €100 to €400 per tonne. At 20 percent, palm oil is one of Nutella's main ingredients, and the tax was dubbed "the Nutella tax" in the media.

On 14 May 2014, Poste italiane issued a 50th anniversary Nutella commemorative stamp. The 70 Euro cent stamp was designed by Istituto Poligrafico e Zecca dello Stato and features a jar of Nutella on a golden background. Ferrero held a Nutella Day on 17 and 18 May to celebrate the anniversary.

The main ingredients of Nutella are sugar and palm oil (greater than 50%). It also contains hazelnut at 13%, cocoa solids, and skimmed milk. In the United States and the United Kingdom, Nutella contains soy products. Nutella is marketed as "hazelnut cream" in many countries. Under Italian law, it cannot be labeled as a "chocolate cream", as it does not meet minimum cocoa solids concentration criteria. Ferrero uses 25 percent of the global supply of hazelnuts, however not all of this is used exclusively in Nutella.

In November 2017, the company modified the recipe slightly, increasing the sugar and skimmed milk powder content. Since the colour of the product is lighter in tone, the Hamburg Consumer Protection Center estimated that the cocoa content was also reduced. Some news outlets reported that the modification of the recipe led to consumers' being "outraged" or "going nuts".

The traditional Piedmont recipe, gianduja, was a mixture containing approximately 71.5% hazelnut paste and 19.5% chocolate. It was developed in Piedmont, Italy, due to a lack of cocoa beans after post-war rationing reduced availability of the raw material.

Many countries have a different ingredient list for the Nutella formula.

Sugar, palm oil, hazelnuts (13%), skim milk powder (8.7%) cocoa powder (7.4%), non-fat milk solids, emulsifier (soy lecithin), flavour (vanillin).

Sugar, modified palm oil, hazelnuts, cocoa, skim milk powder, whey powder, lecithin, vanillin.

Ferrero has confirmed that it has changed the recipe of its chocolate and hazelnut spread - sparking a huge backlash among fans of the brand.

Sugar, palm oil, hazelnuts (13%), skim cow milk powder (8.7%), low fat cocoa powder (7.4%), emulsifier (Lecithin - INS 322), contains added flavour (nature identical flavouring substance - vanillin).

Sugar, palm oil, hazelnuts (13%), fat-reduced cocoa powder (7.4%), skimmed milk powder (5%), whey powder, emulsifier (lecithins) (soy), flavourant (vanillin).

Sugar, palm oil, hazelnuts (13%), skimmed milk powder (8.7%), fat-reduced cocoa (7.4%), emulsifier: lecithins (soya), vanillin.

Sugar, palm oil, hazelnuts, cocoa, skim milk, reduced minerals whey (milk), lecithin as emulsifier (soy), vanillin: an artificial flavor.

Nutella is produced in various facilities. In the North American market, it is produced at a plant in Brantford, Ontario, Canada and more recently in San José Iturbide, Guanajuato, Mexico.

For Australia and New Zealand, Nutella has been manufactured in Lithgow, New South Wales, since the late 1970s.

Two of the four Ferrero plants in Italy produce Nutella, in Alba, Piedmont, and in Sant'Angelo dei Lombardi in Campania. In France, a production facility is located in Villers-Écalles. For Eastern Europe (including Southeast Europe, Poland, Turkey, Czech Republic and Slovakia) and South Africa, it is produced in Warsaw and Manisa. For Germany and northern Europe, Nutella is produced at the Ferrero plant in Stadtallendorf, which has been in existence since 1956. Nutella entered the Russian market and also has a production plant in Vladimir.

Ferrero also has a plant in Poços de Caldas, Brazil, which supplies the Brazilian market, with part of the production being exported overseas. It is also manufactured in Turkey and exported to countries like India.

Global production in 2013 was about 350,000 tonnes.

Nutella is described as a chocolate and hazelnut spread, although it is mostly made of sugar and palm oil. The manufacturing process for this food item is very similar to a generic production of chocolate spread. Nutella is made from sugar, modified palm oil, hazelnuts, cocoa powder, skimmed milk powder, whey powder, soy lecithin, and vanillin.

The process of making this spread begins with the extraction of cocoa powder from the cocoa bean. These cocoa beans are harvested from cocoa trees and are left to dry for about ten days before being shipped for processing. Typically, cocoa beans contain approximately 50 percent of cocoa butter; therefore, they must be roasted to reduce the cocoa bean into a liquid form. This step is not sufficient for turning cocoa bean into a chocolate paste because it solidifies at room temperature and would not be spreadable. After the initial roast, the liquid paste is sent to presses, which are used to squeeze the butter out of the cocoa bean. The final products are round discs of chocolate made of pure compressed cocoa. The cocoa butter is transferred elsewhere so it can be used in other products.

The second process involves the hazelnuts. Once the hazelnuts have arrived at the processing plant, a quality control is issued to inspect the nuts so they are suitable for processing. A guillotine is used to chop the nuts to inspect the interior. After this process, the hazelnuts are cleaned and roasted. A second quality control is issued by a computer-controlled blast of air, which removes the bad nuts from the batch. This ensures that each jar of Nutella is uniform in its look and taste. Approximately 50 hazelnuts can be found in each jar of Nutella, as claimed by the company.

The cocoa powder is then mixed with the hazelnuts along with sugar, vanillin and skim milk in a large tank, until it becomes a paste-like spread. Modified palm oil is then added to help retain the solid phase of the Nutella at room temperature, which substitutes for the butter found in the cocoa bean. Whey powder is then added to the mix to act as a binder for the paste. Whey powder is an additive commonly used in spreads to prevent the coagulation of the product, because it stabilizes the fat emulsions. Similarly, lecithin, a form of a fatty substance found in animal and plant tissues, is added to help emulsify the paste, as it promotes homogenized mixing of the different ingredients, allowing the paste to become spreadable. It also aids the lipophilic properties of the cocoa powder, which, again, keeps the product from separating. Vanillin is added to enhance the sweetness of the chocolate. The finished product is then packaged.

Nutella contains 10.4 percent of saturated fat and 58% of processed sugar by weight. A two-tablespoon (37-gram) serving of Nutella contains 200 calories, including 99 calories from 11 grams of fat (3.5 g of which are saturated) and 80 calories from 21 grams of sugar. The spread also contains 15 mg of sodium and 2 g of protein per serving (for reference a Canadian serving size is 1 tablespoon or 19 grams).

The label states that Nutella does not need to be refrigerated. This is because the large quantity of sugar in the product acts as a preservative to prevent the growth of microorganisms. More specifically, the sugar acts as a preservative by binding the water in the product, which prevents the microorganisms from growing. Refrigeration causes Nutella to harden, because it contains fats from the hazelnuts. When nut fats are placed in cold temperatures, they become too hard to spread. Hazelnuts contain almost 91 percent monounsaturated fat, which are known to be liquid at room temperature and solidify at refrigerator temperatures. Room temperature allows the product to have a smooth and spreadable consistency, because the monounsaturated oils from the hazelnut are liquid in this state. In addition, the palm oil used in Nutella does not require refrigeration, because it contains high amounts of saturated fat and resists becoming rancid. The remaining ingredients in Nutella, such as cocoa, skimmed milk powder, soy lecithin, and vanillin, also do not require refrigeration.

In the United States, Ferrero was sued in a class action for false advertising leading to consumer inferences that Nutella has nutritional and health benefits (from advertising claims that Nutella was "part of a nutritious breakfast").

In April 2012, Ferrero agreed to pay a $3 million settlement (up to $4 per jar for up to five jars per customer). The settlement also required Ferrero to make changes to Nutella's labeling and marketing, including television commercials and their website.

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Nutella (; Italian pronunciation: ) is a brand of sweetened hazelnut cocoa spread. Nutella is manufactured by the Italian company Ferrero and was first introduced in 1964, although its first iteration dates to 1963. Pietro Ferrero owned a bakery in Alba, an Italian town known for the production of hazelnuts.

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