First, you need a food processor with at least 750-watt power for making almond butter. Pour almonds into your food processor. I use and love this one. This one and this one are other great choices.

Pulse/process until the almonds go from whole to coarse meal, to crumbly, to finely ground, and finally, completely smooth. Every couple of minutes, stop the processor and scrape down the sides of the food processor bowl to help things move along and to give the motor a break. Be patient with it; this takes 10–15 minutes, or possibly even longer, depending on your food processor’s strength. If the almonds aren’t coming together easily, add up to 2 teaspoons of oil and continue processing.

Transfer almond butter to a jar or container. Leave uncovered for at least 1 hour to cool before sealing shut. Store in the refrigerator for up to 1 month.