I Asked 5 Experts To Name the Best Almond Butter—They All Said the Same Brand

Growing up, I never really liked peanut butter. I preferred sunflower seed butter as a child. As an adult, however, I’ve switched to almond butter, but I often find myself disappointed by its quality. Too many jars of the stuff are too loose, too chunky, too easily separated, or, even worse, gritty.

Looking to end my trial and error process as I seek the best brand of almond butter, I consulted some experts (including my mom, who has almond butter and jam on a rice cake every morning) to get their opinions on the matter.

The Almond Butter Lovers I Asked

• Jessie Bruce, MPH: Chef and food educator

• Grace Vallo: Recipe developer and blogger at Tastefully Grace

• Ellen Gray: Author of No More Mr. Nice Pie

• Joanne Gallagher: Recipe developer and co-founder of Inspired Taste 

• My Mother: Almond butter aficionado and skilled home baker

The Best Store-Bought Almond Butter, According to Food Pros

All the experts agreed on one brand: Barney Butter. Championing its texture, ingredient list, and taste, some preferred the smooth and others, the crunchy. Those who opt for crunchy love the contrast of the butter’s smooth body with flavor-packed almond chunks. “It's the perfect balance between smooth and crunchy,” says Vallo. “The ultra-smooth yet crunchy texture emphasizes the rich roasted almond flavor.”

Gallager, a proponent of the smooth option, finds it to be “a great substitute for those who love classic peanut butter textures.” Bruce agrees and especially appreciates the interplay between texture and taste: “I usually only like salty nut butters when they’re crunchy, so it says a lot that I like this smooth butter so much.”

Crunchy or smooth, all the experts agree the silky spreadability of Barney Butter is unparalleled. “I love the consistency. It’s smooth like peanut butter and not at all granular,” says my mom. “There’s never oil sitting on the top and it’s always easy to spread.”

As for its minimal ingredients, Vallo appreciates that “the blanching process of these California-grown almonds removes the skins, resulting in a milder flavor and creamier consistency.”  My mother concurs. “The almonds they use have the perfect almond flavor without tasting synthetic.”

Gray, on the other hand, values that “the palm fruit oil is Roundtable on Sustainable Palm Oil-certified, not to be confused with palm kernel oil, which I would avoid.” Bruce, for her part, says: “I usually don't like nut butters with added sugar but this one uses organic and fair trade cane sugar and has a subtle sweetness that compliments nutty flavors.”

How do these experts use Barney Butter? Well, some go traditional, like Gallagher. “My son loves it for his sandwiches!” Others incorporate it into recipes. Vallo uses it “as a base for smoothies, an ingredient in energy balls, or even as a base in salad dressings.” Gray bakes with it. “It’s ideal for baking. It’s an easy addition or substitution in baked goods calling for peanut butter.” Plus, she drops a pro tip: “The brand also makes a chocolate almond butter which pairs a little too well with vanilla ice cream.”

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