If using raw almonds, spread them out in a single layer on a cookie sheet and toast them at 325°F for 15 to 20 minutes, or until fragrant and a few almonds are starting to crack in the middle. Feel free to give them a toss every 5 minutes; it's not absolutely necessary but will help the almonds evenly toast. Watch them like a hawk because they can go from perfectly toasted to burnt in seconds! If using roasted almonds, skip this step.
Place all the almonds in a food processor and blend for 10 to 20 minutes, or until a butter forms. If the almonds are still warm, it will turn into a butter faster. Resist the urge to add any liquid or oil. Be patient and let the almonds naturally release their oils.
Once a butter is achieved, transfer to containers or flavour them with the 2 festive combinations below!
Recipe by Radiant Rachels at https://radiantrachels.com/homemade-almond-butter-2-christmas-flavours/