Preheat the oven to 180C/350F. Place almonds on a large baking tray and place in the oven for 10-12 minutes, until fragrant and toasted.
Remove from the oven and let cool completely.
Once cool, place toasted almonds into a high-speed blender or food processor. Pulse until a crumbly texture remains. Give it a stir using a rubber spatula. If desired, add some salt. Continue pulsing until smooth and creamy, regularly scraping down the sides.
Transfer the homemade almond butter into a jar or container.
Notes
TO STORE: Almond butter can be stored in a sterilized jar or airtight container for up to six months. TO FREEZE: Freeze excess almond butter in an airtight container for up to six months.