First, roast the nuts by spreading them on a sheet pan in a single layer. Place them in a 350℉ oven for 8-10 minutes. (Skip this step if you'd like to keep it raw)
Remove the nuts and let them cool for about 5 minutes until they're warm to the touch and not too hot.
If making crunchy almond butter, reserve 3/4 cup (1 cup for extra crunchy) of the roasted almonds, finely chop them, and set aside until the end.
Next, carefully place the 3 cups of roasted (or raw) nuts into your food processor.
Begin processing the nuts by turning your food processor on high.
Scrape down the sides of your food processor a few times to make sure it mixes evenly.
Process the nuts for 10-15 minutes until the mixture is completely smooth and creamy.
Add the salt, and any other add-ins you'd like, and process for another minute.
Stir in the chopped almonds with a spoon (if using for crunchy almond butter).
Transfer to an air tight container and store in the fridge for 10-14 days.
Roasting the raw almonds helps to release a bit of their natural oils, which will help the nuts blend easier in your food processor and bring out their naturally nutty flavor.If making raw almond butter, you may need to add a drizzle of oil to help it reach a creamy and smooth consistency. Expect it to take a good 10- 15 minutes to reach a creamy consistency. Don't get discouraged or think you're doing it wrong if it looks dry and crumbly for the first few minutes. Patience is key to getting smooth and creamy almond butter!