2 1/4 cups raw almonds (or mix of nuts)
3/4 tsp. kosher salt
1 tbsp. grapeseed oil, plus more if necessary
2 tbsp. honey
1/2 tsp. ground cinnamon, plus more to taste

Preheat oven to 325°F and spread almonds out onto a rimmed baking sheet. Toast for 12 to 15 minutes, or until fragrant. Let almonds cool – it’s okay if they’re still a little warm when you grind them, but you don’t want them to be hot.

Pour almonds into the bowl of a food processor fitted with the metal blade attachment, and process continuously for 2 minutes. The almonds should look dry and mealy at this point. Add the oil and salt and continue processing for another 6 to 9 minutes, stopping to scrape down the bowl as needed.

Add the honey and cinnamon, and continue processing for another minute or so. Taste and add more honey, cinnamon, or salt if you’d like. If you prefer your nut butters on the looser side, feel free to add an additional 1 tablespoon of oil, and pulse to combine. Transfer to an airtight container and refrigerate for up to 4 weeks.