All About Almond butter
Your complete guide to almond butter - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Almond butter Last?
Storage times and freshness tips for almond butter in different conditions.
Safety first: This guide provides general information. When in doubt, throw it out! Trust your senses and err on the side of caution. If something smells, looks, or tastes off, don't consume it.
unopened pantry6-12 months past 'best by' date
Signs of Spoilage
Bulging container, extreme oil separation (beyond normal), noticeable off-odor upon opening, mold (very rare in unopened)
How to Check
Check the 'best by' or 'expiration' date. Visually inspect the packaging for any damage or bulging. Upon opening, perform a smell test for rancidity.
Storage Tips
Store in a cool, dark, dry place away from direct sunlight and heat sources. While it can last past its 'best by' date, quality may slowly degrade over time.
opened fridge3-6 months
Signs of Spoilage
Rancid smell (like old crayons, paint, or bitter chemicals), bitter or sour taste, hard or crumbly texture (beyond normal refrigeration hardening), dark discoloration, visible mold growth (rare but possible).
How to Check
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Smell Test: This is the best indicator. Take a good whiff; if it smells 'off,' bitter, or like chemicals, it's rancid.
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Visual Inspection: Look for mold spots (usually fuzzy, green, or black). Check for significant dark discoloration that isn't just natural oil separation.
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Taste Test (small amount): If smell and look are okay, taste a tiny bit. A bitter, sour, or metallic taste indicates spoilage.
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Texture: While it will harden in the fridge, if it's excessively dry or crumbly and difficult to stir, it might be past its prime.
Storage Tips
Always use a clean utensil to scoop almond butter to prevent introducing bacteria. Stir thoroughly before each use to reincorporate separated oils, which helps maintain texture and flavor. Refrigeration significantly slows down the oxidation process that leads to rancidity.
opened pantry/room temperature (short term)1-2 months
Signs of Spoilage
Faster onset of rancid smell and taste (like old crayons or bitter chemicals), significant hardening and drying, visible mold growth (more likely than in the fridge).
How to Check
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Smell Test: The primary indicator. If it smells 'off,' bitter, or chemical-like, it's rancid.
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Visual Inspection: Look for mold spots, which can appear more quickly at room temperature. Check for excessive darkening or drying.
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Taste Test (small amount): If smell and look are acceptable, taste a tiny bit. A bitter, sour, or metallic taste means it's spoiled.
Storage Tips
While some commercial brands might claim shelf-stability after opening, natural almond butter (without stabilizers) is particularly prone to rancidity at room temperature due to its high unsaturated fat content. Only keep at room temperature if you plan to consume it quickly. For best quality and safety, refrigeration after opening is strongly recommended.
freezer6-12 months
Signs of Spoilage
Freezer burn (if not properly sealed), significant texture changes (crumbly or very stiff after thawing), eventual rancid smell or taste if stored for too long or exposed to air.
How to Check
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Visual Inspection: Check for ice crystals or freezer burn on the surface, which indicates air exposure.
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Smell/Taste (after thawing): Thaw in the refrigerator. Once thawed, perform a smell test for rancidity. If the smell is okay, taste a small amount for any bitter or off flavors. The texture might be slightly different (more crumbly or stiff) but should still be palatable.
Storage Tips
Transfer almond butter to an airtight, freezer-safe container or heavy-duty freezer bag, leaving minimal headspace. This prevents freezer burn and absorbed odors. Thaw in the refrigerator overnight. Stir very well after thawing to reincorporate any separated oils and restore texture. Freezing is excellent for extending shelf life but may slightly alter the texture.