This is a Morroccan recipe for homemade almond butter. Making it yourself lets you control the sodium and oil content. Store in an airtight container for use in place of peanut butter for a change of pace.
Preheat oven to 350 degrees F. Spread almonds onto a baking sheet in a single layer. Roast about 10 to 15 minutes, until slightly browned, tossing a couple of times for even browning. Let cool to touch.
In a blender, mix or pulse the almonds with the walnut oil and salt. This can take about 10 minutes or so.
Once smooth, spoon in honey and blend for 30 seconds to mix thoroughly.