Ingredients

• 4 cups almonds

• 1 teaspoon salt (optional)

• 1 tablespoon honey (optional)

Direction

1. Roast The Almonds (If Using Raw Almonds)
   Preheat oven to 350°F (175°C).
   Spread almonds on a baking sheet and roast for 10–12 minutes until golden and fragrant.
   OR toast in a dry pan over medium heat for 5–7 minutes, stirring continuously.
   Let cool for 5 minutes before blending.

2. Blend
   Add roasted almonds, salt, and honey (if using) to a dry blender or food processor.
   Blend for 10–15 minutes, starting on low speed.
   As almonds break down into coarse meal, increase speed gradually.
   Stop every 1–2 minutes to scrape the sides and let the blender rest.
   The mixture will go from meal → thick paste → smooth, creamy butter as oils release.
   Do not add water. Keep blending until your desired consistency.

3. Store
   Transfer almond butter to an airtight jar.
   Refrigerate for 2–3 weeks.