Step 1

Preheat oven to 350°F (176°C).

Step 2

Spread almonds out on a rimmed baking sheet and bake for 10 minutes. They should smell nutty and toasty. Leave them in the pan to cool for 5 minutes before continuing. They should be warm but not hot when blending.

Step 3

Make sure the food processor bowl, blade, and any spatula used is completely dry. One tiny drop of water could make your almond butter seize.

Step 4

Add the warm roasted almonds to a food processor (do not add anything else) and process until completely smooth and creamy.

Step 5

Scrape the sides and the bottom with a spatula as needed for even mixing and if your food processor or blender starts getting a little warm give it a break for a few minutes. It could take anything from 7 to 20 minutes depending on your food processor/blender.

Step 6

Patience is key here. It will go through several stages. First it will look like coarse almond flour, then wet sand, then a very thick grainy paste, and then magic will happen and it will suddenly become completely smooth and creamy.

Step 7

Once the almond butter is smooth and creamy you can add a pinch of salt if desired (or other dry flavourings) and give it a quick blend to combine before spooning into jars for storage. DO NOT add anything liquid and if using brown/coconut sugar open a brand new bag. Don't use one that has previously been opened. See the section in the post above about adding flavourings/sweetener for more info.