If making raw almond butter, skip this step. Place almonds in a pan and lightly toast until they get a bit of color.
Transfer toasted almonds into a food processor while they're still warm and process, taking a break every few minutes or so. After 8-12 minutes, a ball should begin to form (just around the time when you thought it would never happen right?). Keep going until it is suuuper smooth.
Taste the almond butter and season to taste with a little salt.
Transfer to an airtight container and refrigerate for up to 2 weeks.