Here's what you need to know going in: almond butter takes longer than peanut butter. Don't panic. The almonds will go through several stages before they become that smooth, creamy, glossy spread. Just be patient and trust the process.

Step 1: Add your (warm, roasted) almonds to the food processor. 2 cups of almonds will yield roughly 1 to 1.25 cups of almond butter.

Step 2: Start blending. Process for 1–2 minutes. You'll have coarse almond flour at this point. Completely normal.

Step 3: Keep going through the stages.

Minutes 2–4: You'll get a thick, clumpy ball that looks like it's never going to become butter. It will. Keep going, scraping down the sides as needed.

Minutes 4–7: The mixture starts to loosen up as the natural oils release. You'll see it getting creamier.

Minutes 7–10: This is where the magic happens. The almond butter becomes smooth, glossy, and absolutely beautiful.

Step 4: Season to taste. Add a pinch of sea salt, a drizzle of honey or maple syrup, and a splash of oil if you'd like it extra smooth. Blend for another 30 seconds.

Step 5: Store. Spoon into a clean jar. Store at room temperature for up to 2 weeks, or in the refrigerator for up to a month. Give it a stir before each use if it separates, that's just the natural oils doing their thing.