Decided I would make almond butter today as I have an abundance of lovely fresh raw almonds from Rancho Vignola. It is so easy, to do that it is silly to buy it from the store!
All you need is almonds and a food processor. Salt if you desire it and an oven if you want to make the process quick.
2 cups of whole almonds yields 1/2 pint of butter.
I added 2 pinches of sea salt while it was whizzing around in my food processor.
Before starting I warmed up the almonds for 5 minutes on a cookie sheet at 350 degrees then added them straight to the food processor.
It took 8 minutes including time scraping down the sides of the food processor to achieve a smooth creamy texture.
You can also just smack the side of your food processor to knock the almond meal down.