Preheat your oven to 350ºF. Spread the almonds in an even layer on a rimmed baking sheet. Roast the almonds for 10-15 minutes, until fragrant and golden brown.
While the almonds are still hot, add them to your food processor along with the salt. Blend for 20-25 minutes, scraping down the bowl and lid with a spatula if the clumps get stuck.
Will keep in a pint mason jar for 2 weeks at room temperature, or at least 2 months refrigerated.
Video
Notes
You can also make this in your high speed blender! The times are the same. I prefer my food processor because it is easier to scrape out after.
Nutrition
Calories: 155 | Total Carbs: 5.8g | Protein: 5.7g | Fat: 13.4g | Fiber: 3.4g | Net Carbs: 2g