Preheat oven to 325 degrees F.

Place the almonds onto a cookie sheet, spreading them out to give them sufficient spacing.

Bake for 10-15 minutes or until the almond color has darkened slightly. Remove from the oven and allow to cool.

Once cooled, toss the almonds into a food processor and process until it has reached a creamy consistency, like, you guessed it, nut butter!

You will see it turn to powder for a bit before the natural oils in the almonds come out, helping to blend into the desired creamy consistency.

Store in an air-tight container, such as a mason jar, and keep refrigerated. You can add additional oil and salt, is desired. But I find the consistency to be creamy without the oil. And it doesn't need the unnecessary sodium in my opinion.