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Bon Appétit

Power Butter

4.5

(30)

Seeds chile pepper and almond butter make up this power butter recipe
Photo by Alex Lau, food styling by Rebecca Jurkevich

If you thought it was impossible to make nut butter more delicious, try this added-value version, which combines store-bought almond butter with a bulk-aisle’s worth of seeds sizzled in coconut oil to make a crunchy spread we’d eat from breakfast 'til bedtime.

Recipe information

  • Yield

    6 servings

Ingredients

7

Tbsp. virgin coconut oil

½

cup raw pumpkin seeds (pepitas)

⅓

cup raw sesame seeds

3

Tbsp. chia seeds

1½

cups unsweetened natural almond butter

1

Tbsp. pure maple syrup

1

tsp. kosher salt

1

tsp. Aleppo-style pepper

Preparation

  1. Step 1

    Heat oil and pumpkin seeds in a large skillet over medium, stirring occasionally, until oil is melted and pumpkin seeds are just starting to turn golden, about 3 minutes. Add sesame seeds and chia seeds and cook, stirring constantly, until sesame seeds are golden, about 2 minutes. Transfer seeds and oil to a large bowl and add almond butter, maple syrup, salt, and Aleppo-style pepper. Stir vigorously until smooth; let cool.

    Step 2

    Do Ahead: Power Butter can be made 2 weeks ahead. Store airtight at room temperature.

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Reviews (30)

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  • I think this recipe could be an environment in which BOTULINUM TOXIN (BOTULISM) could grow. I would STRONGLY recommend that people check with a food safety expert who is knowledgeable about botulism.

    • Sheila

    • Vancouver BC

    • 9/28/2023

  • Fantastic! The only thing I do differently is drain off the oil of my almond butter before making the recipe. I then add some back in adjusting for consistency once the mixture has cooled. I found adding the entire jar of almond butter made the nut spread too runny especially when used on toast. Also i vary the type of seeds depending on what i have on hand. I have also added crushed red pepper flakes/smoked paprika for flavor variations. One recipe makes 3 half-pint jars. I routinely gift this at Christmas.

    • Sharon Miller

    • State College, PA

    • 11/22/2022

  • It's a sad day when my Power butter supply runs low. This stuff is eat by the spoonful delicious! It is a staple in my diet. Calorie counting? Just exercise! Yummy!

    • Dolly's Mom

    • Tiny town Mi

    • 5/5/2021

  • Doreen, shut up with your diet culture crap, if you care about calorie count why are you even here?! You clearly don't enjoy food, go back to calorie counting and leave the rest of us to actually cook

    • eat_what_you_want

    • UK

    • 2/17/2021

  • Looks interesting but what is the calorie count. Must be thru the roof??

    • Doreen

    • Winnipeg Mb

    • 1/5/2021

  • Just made this, it came out fantastic. I used cashew butter instead of almond butter, and used half the amount of coconut oil (adding in the oil from the top of the cashew butter.) Added extra pepper because I liked the spice. It came out fantastic and only took about 20 minutes to pull together. Really fantastic and layered flavor, and a recipe that I can see would be easy to mess around and experiment with.

    • Anonymous

    • Oakland, CA

    • 1/2/2021

  • Another BA hit! I did not have Aleppo pepper and have substituted hot smoked paprika & red pepper flakes. I also add a few sunflowers seed to further up the crunch factor. Perfect!

    • lism

    • Toronto, Ontario

    • 4/26/2020