Homemade Almond Butter v2

Spread the almonds in a single layer on the air fryer tray. Set the Breville to ROAST at 160 C with CONVECTION: ON (fan circulates heat for even roasting). Roast about 15 minutes, shaking halfway. Check at the 8-minute mark — pull them as soon as they smell nutty and look golden inside; don't let them darken. (changed)

Tip the almonds out and let cool about 10 minutes — warm, not hot. Warm almonds release their oils and blend easily, but scorching-hot nuts can overheat the food processor motor.

Add the almonds to the KitchenAid food processor fitted with the multipurpose (S) blade. Run about 1 minute until they break down into a fine, dry meal. (changed)

Keep processing. The meal turns pasty, then gathers into a thick ball or rides up the sides. Stop, scrape down the bowl, and continue. This stage looks like it'll never become butter — keep going.

Continue processing in 1-2 minute bursts, scraping down between each. The released oils transform the paste into glossy, pourable butter (usually 10-20 minutes total). Give the motor a 5-minute rest if it feels hot.

Add the salt and process another 20-30 seconds until evenly mixed and as smooth as you like.

Transfer to a clean jar. Room temperature up to 2 weeks, or refrigerate up to a month (it firms up cold — stir before using). Yields roughly 450 g.