Preheat oven to 350 degrees then place almonds on a rimmed baking sheet. When the oven is preheated, bake almonds for approximately 12 minutes.
Remove almonds from oven then transfer to a food processor fitted with a steel blade. Turn food processor on then allow the almonds to process for 10–12 minutes. You’ll need to stop and scrape the sides and bottom of the bowl often to ensure ingredients are evenly processed—especially during the first 5 minutes.
After several minutes, the oil from the almonds will release transforming the mixture from a whole to a powder then to a paste. At this point, add salt then meticulously scrape down the sides and bottom of the bowl to ensure almond butter is completely smooth. Continue processing until the almond butter is smooth and creamy then transfer to an airtight container. Store in the refrigerator for up to 3 months.
One Last Thing
If you like your almond butter on the sweet side, add 1 teaspoon of granulated sugar along with the salt.