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You can make nut butter with an ordinary food processor: process nuts, stopping to scrape the bowl, until they change from chopped pieces to meal, a clump, and finally a smooth spread. A blender can also work in a suitable setup, but the cited blender recipes use added oil and a tamper. You do not need a dedicated nut-butter machine.
Which ordinary appliance should you use?
A food processor is the clearest all-purpose option in the recipes and guidance from Food Network Kitchen and KitchenAid. It takes patience: the nuts may look dry or form a dense clump before their oils are released enough to make a spread. Pause and scrape the bowl when pieces stick to the sides.
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A blender is another possibility, not a guaranteed substitute in every kitchen. The examples from KitchenAid and Food Network Kitchen are appliance-specific: they use roasted nuts, added oil, and, in KitchenAid’s recipe, a tamper. Check your blender’s manual for suitable ingredients, capacity, and operating guidance rather than forcing a thick mixture toward the blades.
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| Option | What the cited recipes show | What to consider |
|---|---|---|
| Food processor | Process nuts, scraping the bowl as the texture moves from chopped pieces and meal to a clump and then butter. Food Network Kitchen estimates 5–7 minutes for its recipe. | A practical choice if you already own one. The estimate is not a promise for every appliance, batch, or nut. |
| Blender | KitchenAid’s recipe uses 14 ounces of roasted nuts, 2 tablespoons of rapeseed oil, and a tamper. Food Network Kitchen’s NutriBullet recipe uses 1½ cups roasted almonds and 3 tablespoons of vegetable oil. | Check compatibility and technique for your particular blender. These recipes are examples, not a head-to-head appliance test. |
Make nut butter in a food processor
1. Choose and prepare the nuts
Start with nuts and salt. Peanuts, almonds, cashews, hazelnuts, pistachios, pecans, or a mixture are all represented in the cited recipes, but do not expect every type to process at the same speed or texture.
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You can use already-roasted nuts and skip roasting. For a roasted-from-raw route, Food Network Kitchen’s recipe uses 2 cups of raw, unsalted nuts: spread them on a baking sheet and roast at 350°F until fragrant and barely golden, about 12–15 minutes. Let them cool briefly before processing. Those temperatures and times are that recipe’s directions, not a universal requirement.
2. Process in stages
- Put the nuts in the food processor and begin processing. Add salt to taste; the general Food Network Kitchen recipe includes salt.
- Stop as needed to scrape nuts from the sides back toward the blades. Follow your processor’s manual and avoid exceeding its capacity.
- Keep processing as the mixture changes from chopped nuts to fine meal, then a clumpy ball, and eventually a smoother spread. Food Network Kitchen describes this progression as “the nuts will go from coarsely chopped, to fine meal, to clumpy ball, to smooth and creamy.”
- Once the mixture has become butter, add any sweetener or flavoring you want and process briefly to combine. Honey, maple syrup, and date syrup are examples of optional additions, not required ingredients.
Food Network Kitchen estimates 5–7 minutes of processing for its recipe. Appliance power, nut type, batch size, and pauses for scraping can change the time, so use the texture progression rather than the clock as your guide.
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3. Adjust the texture if you want it chunky
For a crunchy spread, set aside a scoop of chopped nuts before the rest becomes powder, then fold those pieces into the finished butter. This approach is suggested by Epicurious.
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Oil is recipe-dependent, not a universal requirement. Food Network Kitchen’s general food-processor method does not include oil in its core ingredient list, while its almond-butter and blender recipes do. A little oil can be part of a particular recipe’s method for texture; follow the quantities for the recipe and appliance you are using rather than assuming every batch needs it.
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Roasting is similarly optional: the food-processor recipe roasts raw nuts, while KitchenAid’s blender recipe starts with roasted nuts. Use salt and any sweetener or flavoring according to taste; add optional sweeteners after the nuts have formed butter.
Independent reader supportYour contribution helps us test, update, and keep practical guides available for everyone.Store the finished spread with its recipe in mind
Published recipe guidance differs, so there is no single storage duration established by these sources for every homemade nut butter. Food Network Kitchen’s general recipe says to keep it in an airtight container for up to two weeks in the refrigerator or up to one week at room temperature. Its NutriBullet almond-butter recipe says up to two weeks refrigerated. KitchenAid’s blender recipe says up to three weeks refrigerated. Treat these as directions attached to their respective recipes, not as a universal guarantee.
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FoodSafety.gov’s Cold Food Storage Chart does not list homemade nut butter, so it does not establish a storage duration for this spread. When following a recipe, use its container and storage directions.
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Sources
- Food Network Kitchen: How to Make Nut Butter Recipe
- KitchenAid: Nut butter
- Food Network Kitchen: NutriBullet Almond Butter
- KitchenAid: How to make peanut butter in a food processor
- Epicurious: Homemade Nut Butter Recipe
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