Step 1: Preheat your oven to 180°C and spread the raw almonds in a single layer on a large baking sheet.

Step 2: Roast the nuts for exactly ten minutes until they are fragrant and slightly darkened in color.

Step 3: Let the nuts cool for five minutes so they are warm to the touch but not too hot for your equipment.

Step 4: Transfer the warm nuts to the bowl of a high speed food processor fitted with the S blade.

Step 5: Blend on high speed for about ten to fifteen minutes. Stop every three minutes to scrape down the sides with a rubber spatula.

Step 6: Watch as the mixture goes from a fine powder to a sticky dough and finally turns into a smooth liquid butter.

Step 7: Add the sea salt once the desired creamy consistency is reached and pulse twice to combine.

Step 8: Pour the mixture into a clean glass jar and let it cool completely before securing the lid.