Start by measuring out 16 ounces of raw almonds. This will be the base of your almond butter.
If you prefer a deeper flavor, you can toast the almonds. Preheat your oven to 350°F (175°C) and spread the almonds on a baking sheet. Bake for about 10-12 minutes, stirring halfway through, until they are golden and fragrant. Let them cool for a few minutes before processing.
Transfer the almonds into your food processor and begin processing. Start with short pulses, then switch to continuous processing. At first, the almonds will appear crumbly, then they will clump together, and finally, they will become smooth and creamy. This process usually takes about 10-15 minutes, so be patient!
Once the almond butter reaches your desired consistency, add 1/4 teaspoon of salt. Process for an additional 30 seconds to blend the salt into the butter.
Transfer the almond butter into a glass jar and seal it tightly. Allow it to cool completely before storing it in the refrigerator.
