Homemade Almond Butter

by Katie of:

2 c. whole raw almonds
1/2 t. salt (optional)

Raw almond butter - Pour two ** cups of almonds into food processor.  Pulse until small chunks.  Turn on food processor full speed for 10- 15 minutes, checking after 10 for consistency. Scrape down sides with 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.

.  Roasted almond butter  -Preheat oven to 350º.  Place two cups of raw almonds in single layer on baking sheet.  Roast in oven for 13-15 minutes or until golden brown and you can smell them.  Process like above.  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.

**For powerful food processors like Cuisinart, use 2 cups, for less powerful ones, use one and make in two batches.  Each food processor will produce different time results so check often for desired consistency.