• Preheat the oven to 325 °F (162 °C) and roast the almonds on a rimmed baking sheet for 5 minutes. Stir and roast for another 5-8 minutes, checking after about every 2-3 minutes, until they’re lightly browned and fragrant. They go from all white to burned pretty quickly!
• Let the almonds cool for 7-15 minutes. The almonds will be soft coming out of the oven but will harden as they cool. Before you blend them, they should be crisp and not soft. But you don’t want to let them cool too long, as that’ll make blending more difficult.

For the food processor:

• Transfer the nuts and salt (using 1/4 teaspoon) to the food processor and process until creamy, scraping the sides of the bowl as needed, about 6 to 10 minutes. Do not overheat your food processor! Take breaks if your food processor starts to warm up too much. In the first stage, you’ll have something that looks like almond meal. Then it’ll form a thick mass. Then it’ll break down into a liquid. After that, blend for another minute so it’s easily pourable. Taste and add more salt, it desired.

If using a high-speed blender like a Blendtec or Vitamix:

• Use the small jar with a turnable blade and process the almonds and salt (using 1/4 teaspoon) at medium-high speed for 1-3 minutes. If your blender gets too hot, take breaks. Let the blender cool a bit, then blend again. Do not overheat your blender! Taste and add more salt, it desired.

Storage:

• Refrigerate in an airtight jar for up to 3 months or freeze for 4-6 months.