Preheat oven to 350°F. Pour almonds on a baking sheet and roast for 10-12 minutes. Stir half way so they do not burn!
Once almonds are roasted, let them cool for about 10 minutes before transferring them to the blender or food processor.
Blend your nuts on high for about 5 minutes. Scrape the sides of your mixer every few minutes. At first, the nuts will resemble course almond flour. Then they will begin to become a thick paste. Do not stop here!
At this point, you can add your salt if desired. I use ½ tsp for lightly salted almond butter, but feel free to omit or add more depending on your preference!
We are looking for a creamy texture, and this only happens once the almonds have released their natural oils. After a few more minutes, you will be left with creamy, smooth almond butter!
Pour the butter into a pint-sized mason jar! Store on the counter for up to 3-4 weeks!
