Preheat your oven to 180°C - 350°F

Place the 420 grams of almonds on a rimmed baking sheet lined with baking paper. Spread them out evenly to ensure they roast properly

Place the baking sheet in the preheated oven and roast the almonds for about 20 minutes

Stir the almonds halfway through the roasting time to promote even cooking

After 20 minutes, check the almonds. They should smell fragrant, and some may start to crack. Remove them from the oven at this point to prevent burning

Transfer the roasted almonds to a cold stainless steel pan you can chill it beforehand to cool them down more quickly. Let them cool until they are lukewarm

Once cooled, pour the almonds into your food processor or blender

Begin blending the almonds. Initially, they will be crumbly; don’t worry

As you blend, keep your spatula handy. Stop occasionally to scrape down the sides to ensure all almonds are processed evenly

For chunky almond butter: Stop blending when you achieve a thicker, textured mix.

For smooth almond butter: Blend longer until it becomes creamy.

Once you reach a creamy consistency, add a good pinch of salt to taste. Blend briefly to incorporate it.

Continue blending until you reach a smooth and creamy consistency. This may take about 5-10 minutes, depending on your equipment

If the almond butter is too thick and not blending well, you may add a small amount of oil like almond oil or neutral oil to help.

If desired, add sweeteners, or vanilla extract. Blend briefly to incorporate these ingredients

Once ready, transfer your homemade almond butter into a clean, airtight jar and store it in the refrigerator for up to several weeks (if it lasts that long!)