Almond Butter

1 . Stage

Preheat oven to 325°. On a large baking sheet, spread almonds in an even layer and toast until fragrant and lightly golden on the inside, 15 to 17 minutes.

2 . Stage

Let almonds cool until pleasantly warm, 10 to 15 minutes. Transfer almonds to a high-powered blender or food processor. Add salt and blend on medium-low speed, stopping every minute to scrape down sides and incorporate almonds, until almonds are completely pulverized and a ball forms, 3 to 10 minutes. Continue to blend until butter is completely smooth, loose, and shiny, scraping as needed, 3 to 7 minutes more, depending on your machine. If motor overheats, unplug and let rest until cool.

3 . Stage

Add honey and oil, if using, and continue to blend until smooth and runny (mixture will seize at first), 7 to 10 minutes more.

4 . Stage

Transfer butter to a clean jar and store in the refrigerator 4 to 6 weeks.