Preheat your oven to 350°F (175°C).

Spread the almonds evenly on a baking sheet.

Roast the almonds in the preheated oven for about 10-12 minutes, or until they become fragrant. Make sure to stir the almonds halfway through the roasting time for even toasting.

Allow the roasted almonds to cool for a few minutes until they reach room temperature.

Transfer the cooled almonds to a high-powered food processor or blender.

Start blending on a low speed and gradually increase to high. Scrape down the sides as needed. The almonds will go through several stages: chopped, crushed, and finally, a thick paste.

Be patient; the process may take 10-15 minutes depending on your equipment. If your machine gets warm, you can give it short breaks to prevent overheating.

When the almonds have reached a smooth, creamy consistency, add the oil. Start with 1 tablespoon and add more if needed to reach your desired consistency.

Blend again until the oil is fully incorporated, and the almond butter is silky smooth.

If desired, add a pinch of salt and sweeteners like honey or maple syrup to taste. Blend again to combine.

Transfer the almond butter to a clean, airtight jar or container.

Store in the refrigerator for longer shelf life. It can last for several weeks.