heat oven to 350°, line a large sheet pan with parchment paper
roast almonds until lightly browned, about 10-12 minutes (my oven took 12)
add roasted almonds to a food processor or high-powered blender and blend until it reaches a creamy consistency, scraping down sides and stirring as necessary (mine took about 15 minutes so be patient!)
once smooth and creamy, add maple syrup and salt and blend again
store almond butter in an air-tight jar for several weeks, room temp best for best flavor
Recipe Notes
recipe makes about 2/3 cup of almond butter
see blog post above for substitutions and brand recommendations
Original recipe created by Jerran Boyer
www.healthnutchefs.com