Homemade Drippy Almond Butter

0 Preheat your oven to 350 degrees F. Arrange raw almonds on a pan and roast for 10-12 minutes, stirring halfway.
1 Let them cool for 5-10 minutes on the pan.
2 Transfer the almonds to a high-speed blender or food processor. Blend on high until creamy, pausing to scrape down the sides as necessary. You’re going to think it’ll never blend, but be patient! Just let the food processor run.The almonds will go from flour-like clumps, to a ball against the side of the food processor (keep scraping down the sides and breaking up the ball every couple minutes), and finally, it will turn lusciously creamy. It will take about 10-15 minutes. If the mixture gets crazy hot along the way, stop and let it cool for a few minutes. Once you think it’s done, blend for another minute or two to ensure EXTRA drippy and creaminess. 
3 Add your optional mix-ins now if you desire, like salt, maple syrup, cinnamon, or vanilla extract. Blend some more.
4 Transfer almond butter to a mason jar or glass air-tight container. Let it cool completely and store in a cool, dark place for a month, or store in the refrigerator.
5 Enjoy!