cups toasted skin-on almonds
teaspoon fine sea salt
1½ to 4
tablespoons canola or vegetable oil
Put the nuts ion a heavy-duty blender or food processor and pulse until roughly chopped. Add the salt and puree until the nuts become fairly smooth, adding only enough oil to help the nuts break down. Add the honey and pulse to mix. Transfer the nut butter to a sterile jar and store in a cool, dry place for up to 2 months or in the refrigerator for 6 to 9 months.