The best of the almond butters
Whether they’re toasted, dryroasted, candied or ground, almonds are awesome. They’re sweet, meaty, hearty and packed with nutrition. A single spoonful of almond butter delivers a punch of protein, minerals, fiber and vitamin E.
Sure, peanut butter is more popular. And it’s cheaper. But almond butter’s deliciousness and its variety — creamy, crunchy, sweetened, salted and flavored — have earned it a prime spot on supermarket shelves. So why is it so pricey? Some 82 percent of the world’s almonds are grown in droughtweary California, and most of those trees are planted in areas that must be watered yearround. Meanwhile peanuts are harvested twice a year and require only seasonal water.
When selecting almond butter, it’s important to check the ingredient lists. Shorter lists almost always mean superior flavor. The best almond butters are made with almonds and little else. Done right, the butter is nutty, rich and has dense layers of flavor. The worst offenders are made with old almonds or incorporate so much oil, sugar and salt that the nut flavor is compromised. Make sure you check the “best by” dates. Old nut butters not only taste stale, they are also unhealthy to consume.
We put crunchy-style almond butters to the taste test. You’ll find the scoop below — including notes on any additives and nutritional details for 2-tablespoon servings.