When most people think of spreads, they think of peanut butter, almond butter or hazelnut spread. Apricot kernels are one of the hidden gems of the plant-based pantry, and Apricot Kernel Butter is a unique addition to the Sun & Seed range.
What are apricot kernels?
Apricot kernels are the seeds found inside the stone of an apricot. They come from the same fruit family as almonds but have their own character: delicate, slightly sweet and subtly nutty. Unlike stronger nut butters, the gentle taste lets other ingredients shine. It pairs beautifully with fresh fruit, berries, dark chocolate, cacao, maple syrup and vanilla.
The apricot (Prunus armeniaca) is a member of the rose family, like the almond (Prunus dulcis). Britannica describes the fruit as a drupe with a large, flat pit; the kernel is the seed within it. Genetic research points to China and Central Asia as the apricot's home, and Britannica names Turkey as the world's leading producer in 2024.
Sweet kernels
Apricot varieties have either sweet or bitter kernels, and the two are not the same food. A 1995 analysis in the Journal of Agricultural and Food Chemistry found that they differ mainly in oil and sugar content, among other differences: the sweet kernels it tested held 63g of oil per 100g against 43g in the bitter ones, and less soluble sugar, with similar protein in both. Our butter is made from sweet kernels only.
How we make it
Our butter is made from 100% organic sweet apricot kernels, grown organically in Turkey. They are slowly stone-ground into a smooth, creamy butter, with nothing added: no refined sugar, no palm oil and no preservatives.
Why people love it
- A different kind of spread. A new flavour for anyone who enjoys nut butters and wants to try something else.
- Smooth and creamy. Spreads beautifully, blends easily into smoothies and works well in baking.
- Great in recipes. The subtle flavour works as a base ingredient without overpowering a dish.
How it compares with other butters
Per 100g, the apricot kernel butter has 23g of protein, 52g of fat and 10.6g of carbohydrate. Set beside our other butters, that is more protein than the walnut butter (16g) or the pistachio butter (18g), less fat than the walnut butter (65g), and much less carbohydrate than the pistachio butter (27g). In the kitchen the difference shows up in flavour more than numbers: apricot kernel butter is gentler than most nut butters, so it makes a good base for recipes where you want the fruit, chocolate or spice to lead.
How to use it
- Spread on toast. Our top tip, to appreciate its unique flavour.
- Stir into porridge or overnight oats.
- Blend into smoothies.
- Use in cookies, brownies, bliss balls and vegan frosting.
Two small tips for baking and snacks. For frosting or a dip, loosen the butter with a little plant milk and a pinch of salt, which sharpens the sweetness. For bliss balls, mix it with dates and oats; the butter holds the mixture together.
Ideas through the day
At breakfast, spread it on toast and top with sliced fresh apricots in summer, or poached dried apricots in winter, so that the fruit and its kernel meet again. As a snack, spoon it onto apple slices or celery. For dessert, swirl it through a bowl of yoghurt with berries, or whisk it with a little melted dark chocolate for a quick sauce to pour over ice cream. Its gentle flavour means you can use a generous spoonful without it taking over, and a pinch of cinnamon or cardamom suits it well.
Try our apricot kernel butter and berry toast.
Good to know
- Per 100g: 23g protein, 52g fat, 10.6g carbohydrate.
- Oil may separate naturally, so stir before eating. This is normal in a butter with nothing added to hold it together; the Canadian Food Inspection Agency, writing about natural peanut butter, says the oil is harmless and can be stirred back in, or the jar stored upside down for a while so that it remixes. Store in a cool, dry place and use within 3 months of opening.
- May contain shell fragments and traces of nuts and sesame seeds. Gluten, dairy and soy free. Suitable for vegans and vegetarians.
