1-2cupsraw almondsdepending how much you want to yield; I usually opt for one cup since we take a little while to work through it
Preheat your oven to 225 degrees F (a little warmer or cooler is fine).
Measure your almonds. Or wing it. How’s that for crazy?
Put them on a baking sheet (I like this one a lot) or on parchment paper.
Bake them in the oven for 10 – 15 minutes. The goal is just to warm them up to make them easier to blend.
Take them out of the oven and dump them directly into your food processor.
Turn on the food processor and just keep processing until they’re blended and the oils start to release naturally, making the almond butter look shiny. Make sure to let your food processor “rest” sometimes lest it overheat. I usually end up blending for about 5 minutes total, occasionally scraping down the sides.
I store it in glass mason jars for about a month. No preservatives needed — just refrigeration.