Toast the almonds (if they aren’t already roasted). Spread on a baking sheet and bake at 350°F (175°C) for 8–10 minutes, stirring once. Let them cool slightly. This step boosts flavor and makes blending easier.

Pulse to break down. Add cooled almonds to your blender or food processor. Pulse in short bursts until you hear a gritty meal forming, then a crumbly butter crumb starts to appear.

Go smooth. Keep blending, scraping down the sides as needed. It may take 5–10 minutes total. Be patient—the oils will release, and the texture will turn velvety.

Season and adjust. Add salt, and if you like, honey or maple syrup. Blend another minute to combine. If it looks dry, drizzle in oil a teaspoon at a time until you reach your preferred consistency.

Store smartly. Transfer to a jar with a tight lid. It keeps for 2–3 weeks in the fridge or longer in the freezer. Stir before using if separation happens.