Preheat the oven to 350 degrees and line a large baking tray with parchment paper. Lay the almonds in a single layer and bake for 8 minutes. Then remove from the oven and transfer to a food processor along with the salt.
Process on high speed and blend until creamy, stopping to scrape down the sides often. The almonds will turn from flour, to clumps, to a large ball, and eventually, creamy, luscious butter. It will take several minutes of processing, but it will happen! If your machine starts to overheat, turn it off for a couple minutes and start again. Take 2-3 breaks as needed to prevent overheating.
Store your almond butter in an air tight container at room temperature 1 week, or refrigerate for up to 4 weeks. (If it lasts that long!)