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You can make nut butter with an ordinary food processor: run nuts until they become coarse pieces, fine meal, a clump, and finally a smooth spread, stopping to scrape the bowl as needed. A blender can also work in a suitable setup, but the blender recipes cited here use roasted nuts, added oil, and a tamper, so results depend on the appliance and its instructions.
Choose an appliance you already own
A food processor is the clearest general-purpose option in the recipes available. It accommodates the gradual texture change and lets you pause to scrape the bowl. A blender is another possibility, but the published blender examples are specific to particular equipment and techniques; they are not evidence that every basic blender will handle the job equally well. Check your appliance manual for capacity and operating guidance.
| Option | What the cited recipes establish | Practical considerations |
|---|---|---|
| Food processor | Food Network Kitchen’s general recipe processes 2 cups of nuts, with a stated 5–7 minute estimate. KitchenAid also describes processing in a food processor. Food Network Kitchen recipe; KitchenAid processor guide | Scrape the bowl when needed. The 5–7 minutes is Food Network Kitchen’s estimate for its recipe, not a guarantee for every appliance or nut. The sources do not provide a head-to-head cleanup comparison. |
| Blender | KitchenAid’s blender recipe uses 14 ounces of roasted nuts, 2 tablespoons of rapeseed oil, and a tamper; it gives about one minute as its recipe time. Food Network Kitchen’s NutriBullet recipe uses 1½ cups of roasted almonds and 3 tablespoons of vegetable oil. KitchenAid blender recipe; Food Network Kitchen NutriBullet recipe | These are equipment-specific examples, not a universal blender method. A tamper may be needed in the KitchenAid recipe; follow your blender’s manual and capacity guidance. The sources do not state comparable batch-size guidance or a head-to-head performance result. |
Make nut butter in a food processor
- Prepare the nuts. Use 2 cups of raw unsalted nuts, such as peanuts, cashews, almonds, or hazelnuts. Food Network Kitchen’s recipe roasts them at 350°F until fragrant and barely golden, about 12–15 minutes, then lets them cool briefly. You can instead start with roasted nuts to skip this step. Food Network Kitchen’s recipe
- Process with salt. Transfer the nuts to the processor with salt and run the machine. Add salt to taste; the recipe includes it but does not specify a quantity.
- Pause to scrape and watch the texture. Stop the processor as needed to scrape nuts from the sides of the bowl. The mixture first looks like chopped nuts, then fine meal, then gathers into a clumpy ball before smoothing out. Food Network Kitchen describes it as going “from coarsely chopped, to fine meal, to clumpy ball, to smooth and creamy.”
- Stop when it reaches the texture you want. Food Network Kitchen estimates 5–7 minutes of processing for its recipe. Nut type and appliance can affect the time, so use the texture rather than the clock as your guide.
- Add extras at the end. Once the nuts have formed butter, mix in optional sweetener or flavorings, such as honey, maple syrup, or date syrup. For a chunky spread, Epicurious suggests setting aside a scoop of chopped nuts before processing them to powder, then folding the pieces into the finished butter. Epicurious recipe
Adjust the ingredients to your method
- Roasting is optional. Food Network Kitchen’s general method roasts raw nuts, while KitchenAid’s blender recipe starts with roasted nuts. Choose roasted nuts if you want to avoid the oven step; the sources do not establish that roasting is required.
- Oil is recipe-dependent. The general food-processor recipe does not call for oil in its core ingredients. The cited almond and blender recipes do. Treat oil as an optional texture aid when a chosen recipe or appliance setup calls for it, rather than a universal requirement.
- Nut choice affects the process. Recipes and guidance include peanuts, almonds, cashews, hazelnuts, pistachios, pecans, and mixed nuts. Do not assume every nut will take the same time to become smooth.
- Sweeteners and flavorings are optional. Add them after the nuts have formed butter so you can first judge the texture and taste of the plain spread.
Store it according to the recipe you used
Published recipe guidance differs, so do not treat one duration as a universal guarantee for homemade nut butter. Food Network Kitchen’s general recipe says to use an airtight container and gives up to two weeks in the refrigerator or up to one week at room temperature. Its NutriBullet almond-butter recipe gives up to two weeks refrigerated. KitchenAid’s blender recipe gives up to three weeks refrigerated in an airtight container. Follow the storage directions for the recipe you chose; the FoodSafety.gov cold-storage chart does not list homemade nut butter as a separate item. Food Network Kitchen general recipe; Food Network Kitchen NutriBullet recipe; KitchenAid blender recipe; FoodSafety.gov Cold Food Storage Chart
Quick Recap
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Product prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on Amazon at the time of purchase will apply.
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