Almond Butter

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Recipe:
3 Cups of Almonds
1 - 2 tsp Kosher Salt
3 - 4 Tbsp Agave Nectar
2 - 3 Tbsp Vegetable Oil
1 tsp Cinnamon

This recipe may be easy, but it requires a lot of finesse.  More than that, it requires you to understand that it requires finesse.  You're going to need to taste and adjust as you go.  Just a fair warning.  

First roast your almonds on a sheet pan at around 400 degrees for 10 to 15 minutes.  Remove them when they darken slightly and start to give off a nice nutty aroma.  Transfer them to a food processor and process.  

Process them for... however long it takes for them to liquefy.  I've had it take 5 minutes.  I've had it take 20 minutes.  Be patient.  

If at any point it seems like they will never turn to paste, keep waiting.  If at a point after that it still wont, slowly add oil.  Just about one tablespoon at this point.  That should do it.  

When the almonds resemble what any man or woman would easily identify as Almond Butter, we can move on to seasoning.  For this recipe I used 3 tablespoons of Agave Nectar (though it could have taken another tablespoon,) 2 teaspoons of Kosher Salt (though you may only need one teaspoon,) and 1 teaspoon of Cinnamon.  

After you add your flavorings, begin processing again to combine.  At this point you will probably notice that the mixture is binding up.  It will get more doughy than almond-buttery.  This is where the extra oil comes in.  Just keep processing, and one tablespoon at a time add in the remaining 2 tablespoons of oil.  For this recipe in the video, I needed it.  But you may not.  Pay attention, add slowly, and decide for yourself.  

Keep processing, tasting, adding salt, and tasting until you're satisfied.  Congratulations, you've just made Almond Butter.  

Now go find some other nuts and try it out.  

Side note:  I've noticed... smoke?  When I make this recipe sometimes.  Or perhaps its steam?  I'm not really sure, but I usually just ignore it.  Would anyone know what that is?