Set the oven's temperature to 350 degrees Fahrenheit. Spread the almonds out over a sizable baking pan with a rim, and toast them for 10 minutes, stirring once.

Allow the nuts to cool for about 10 minutes, or until they are only warm (not hot).

Almonds should be added to a food grinder or blender at high speed. Blend until creamy, stopping occasionally to scrape down the sides. It will take some time to mix, but have patience! As you continue to scrape down the edges and break up the ball, the almonds will transform from clumps that resembled flour into a lusciously creamy consistency. Stop and let the combination cool for a few minutes if it starts to get extremely hot while cooking.

You can mix in any additional ingredients of your choice once the almond butter is very creamy and smooth (but not before!). I always add salt to my food to enhance the taste. Additionally, you can add vanilla, maple syrup, or cinnamon for a hint of spice and to make your almond butter taste more unique than store-bought.

Blend the ingredients until they are equally distributed. To make the combination creamy again after adding maple syrup, I had to let the mixture cool and blend it for a further few minutes.

Transfer the almond butter to a mason container and secure the lid after allowing it to cool to room temperature. For up to two weeks, or until you notice or smell any indications of spoilage, keep in the refrigerator.