Homemade Almond Butter

For raw almond butter: Pour the raw almonds into a food processor. Pulse until small chunks. Turn on the food processor full speed for 10- 15 minutes, checking after 10 for consistency. Scrape down the sides with a rubber spatula every 5 minutes or so. For more paste-like nut butter, stop at about 12-13 minutes; for creamier, oilier butter, keep going to 15 minutes.

For roasted almond butter: Preheat oven to 350ºF. Place the raw almonds in a single layer on a baking sheet. Roast in the oven for 13-15 minutes or until golden brown and you can smell them. Process like above. It should take a few less minutes to process.

Store in jars or plastic containers. Will store out of refrigeration for one week, 3 months in the refrigerator and six months in the freezer.

Note: For powerful food processors like Cuisinart, use 2 cups almonds. For less powerful ones, make this in batches, using one cup of almonds for each batch. Each food processor will produce different time results so check often for desired consistency.