There is nothing like homemade almond butter! Roasting the almonds first adds a deep flavor that can’t be matched in store-bought versions.

Scale

Pre-heat oven to 350 degrees and arrange almonds in a single layer on a large cookie sheet. Bake almonds for 10-15 minutes, or until toasted and fragrant. Move them around once part way through baking to ensure even cooking.
Allow almonds to cool completely. Add the almonds, salt, and maple syrup (if using), and pulse a few times to break down the almonds. Start the processor. The almonds will go from a powder, to a thick paste over time. Periodically scrape down the sides of the bowl. If after 10-15 minutes the almond butter still has not reached your desired consistency, drizzle 1 Tbsp of almond oil in while the machine is on. This will help liquify the mixture quicker.

If you have an older machine or a smaller motor, you may have to turn it off intermittently to give it a chance to rest and prevent overheating.

In a sealed glass jar, homemade almond butter will keep in the refrigerator for 3-4 weeks, but I guarantee it won't last that long!

Keywords: Almond Butter, Nut Butter, Almonds, Recipe, Paleo