Easy Almond Butter Recipe

Preheat the oven to 350 degrees Fahrenheit. Spread the nuts out onto a rimmed baking sheet. Roast for 7 to 8 minutes, until fragrant and toasted. Allow to cool for a minute or two on the tray.

Place the almonds in the food processor (or a high speed blender)* while still warm. Process for 1 to 2 minutes until dry and crumbly. Scrape down the bowl.

Turn on the processor, then with the motor running add 1/2 teaspoon kosher salt. Continue processing for 6 to 9 minutes, scraping down the bowl often in the beginning stage and adding a little oil if the almonds are too dry. (The exact timing depends on the age of the nuts. This process takes multiple times of stopping and scraping.) Continue to process until the dry almonds start to clump into a dough ball, and then even longer until they form into a creamy liquid.

Transfer the almond butter to a jar. Store refrigerated for up to 4 weeks.