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For raw almond butter: Pour the raw almonds into a food processor.
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Pulse until small chunks.
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Turn on the food processor full speed for 10- 15 minutes, checking after 10 for consistency.
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Scrape down the sides with a rubber spatula every 5 minutes or so.
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For more paste-like nut butter, stop at about 12-13 minutes; for creamier, oilier butter, keep going to 15 minutes.
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For roasted almond butter: Preheat oven to 350 degrees F. Place the raw almonds in a single layer on a baking sheet.
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Roast in the oven for 13-15 minutes or until golden brown and you can smell them.
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Process like above.
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It should take a few less minutes to process.
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Store in jars or plastic containers.
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Will store out of refrigeration for one week, 3 months in the refrigerator and six months in the freezer.
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Note: For powerful food processors like Cuisinart, use 2 cups almonds.
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For less powerful ones, make this in batches, using one cup of almonds for each batch.
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Each food processor will produce different time results so check often for desired consistency.
