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Cooking time includes processing time.
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Preheat oven to 350 degrees F.
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Line a large baking sheet with parchment paper or a Silpat, if desired.
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Scatter almonds evenly across baking sheet.
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Roast for 7 minutes; stir to redistribute almonds.
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Continue to roast an additional 57 minutes until the almonds are lightly toasted.
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Remove almonds from oven and allow to cool on pan for about 5 minutes.
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While almonds are still warm, place in bowl of food processor.
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Remove plunger or food pusher from small central tube in lid.
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This will allow steam and moisture to escape during processing.
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Process for 12 minutes until almonds are broken down and take on a mealy appearance.
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Stop food processor, remove lid and scrape down sides of processing bowl.
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Snap processor lid in place and continue processing almonds until smooth and loosely creamy.
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This may take up to 15 minutes (or longer in some machines).
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Stop food processor as necessary to scrape down sides of processing bowl.
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During processing, almonds will go through several stages, including a point where most of almond butter will come together into a ball.
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Please note: The food processor may become unstable during this stage and walk across countertop.
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Simply hold it in place with your hands.
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The ball stage precedes the smoothing out stage where almonds become a smooth almond butter.
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When almond butter has reached desired consistency (see notes), stop food processor.
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Add remaining ingredients and process for 30 seconds ro 1 minute until well combined.
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Store, covered, in a glass jar in a cool, dry place for up to 1 month or in the refrigerator for up to 3 months.
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Notes: 1.
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Be attentive when roasting almonds.
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They can easily burn in the later stage of roasting.
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Be sure to check them at the 12-minute mark; they may be ready at that time or it could take up to 15 minutes.
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2.
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When processing, after the ball stage, almond butter will smooth out.
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Initially it will be thick.
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Continued processing will cause almond butter to thin out until it becomes the consistency of honey.
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The processing can be stopped at any point after the ball stage, depending on personal texture preferences.
