If your almonds are pre-roasted, move to step two. If not, preheat the oven to 175 C and spread the almonds out in a single layer on an non-greased baking tray. Bake for 10 minutes or until fragrant and lightly browned. Toss the almonds halfway through baking. Set aside to cool completely.<br></br>

In a food processor fitted with a sharp metal blade, blitz the almonds till they resemble a coarse meal, then add the cinnamon and blitz again. The almonds will start to look gritty and a little shiny as the oils release.<br></br>

Scrape down the bowl of the food processor, then add the honey and keep blitzing. The mixture will be a little sticky now and might ball-up, so drizzle in the vegetable oil when this happens and blitz till smooth. In my food processor, which is not superhuman or anything, the whole thing took about 15 minutes. For a thinner, drippier butter, add more oil as needed. <br></br>

Stir in some flaked almonds for a little crunch if you like, then transfer the almond butter to an airtight jar. Store in the refrigerator especially if you live in a hot area, so that it doesn't go rancid. Use it on everything!