Cinnamon Almond Butter

Cinnamon Almond Butter

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Nicole 0

"This stuff is so creamy and good. It reminds me of the candied almonds from the fairs but in almond butter form. I have expensive taste but not a lot of money so I found a way to make my own almond butter and have a cheap alternative to peanut butter that is easy to make. I have found other recipes that are not very flavorful so I made up my own. Enjoy on toast, sandwiches, crackers, fruit, etc. It goes very well with anything you would put peanut butter on."
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43 m servings 155 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 155 kcal
  • 8%
  • Fat:
  • 12 g
  • 18%
  • Carbs:
  • 9.4g
  • 3%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 98 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Spread the almonds into a single layer on a baking sheet.
  3. Roast the almonds in the preheated oven until dark brown, about 8 minutes. Be careful to not overcook. Allow to cool completely before proceeding.
  4. Blend the almonds in a blender until thick and creamy, 8 to 10 minutes. The mixture will be very dry initially and then begin to clump. Scrape the sides of the blender with a rubber spatula as needed to keep the almonds blending. Add the white sugar, brown sugar, cinnamon, and salt; continue blending until completely smooth. Store in refrigerator.


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The original recipe is tasty--the sugar to cinnamon ratio was perfect--but I wouldn't make it again without the following modifications: 1 T olive oil, 0.5 teaspoon additional salt.

Someone gave me a bunch of almonds and I was trying to find something to do with them. Overall I liked this recipe. I used honey instead of white sugar and added olive oil (as suggested in a pre...

when I made it, I too added oil (3 Tbs). When I make it again, I'll subsitute honey for the 3 tbs of white sugar. It was good to make.

I followed the recipe. It didn't taste good. Nobody would eat it. Tried to save it by adding different stuff,

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