Nut Butter

Preheat the oven to 300°F / 180°C.
Spread the nuts out in a single layer on a baking sheet and toast until fragrant and slightly darker in color, 20 to 30 minutes. A good way to check if they are ready is to bite one in half and check the color in the center—instead of white or cream colored, it should be golden. Remove from the oven. If using hazelnuts, rub them together to remove their bitter skins. Let cool completely.
Transfer the nuts to a food processor and blend on the high setting until finely ground to a powder, 1 to 2 minutes. Stop to scrape down the sides of the container. Continue to process until the oils start to be released and a smooth, creamy, runny paste is formed, 1 to 2 minutes. (Times vary depending on your machine, but it will work! Just keep blending; there’s no need to add any oil.)
Transfer the nut butter to an airtight glass container and store in the refrigerator. It will keep for 1 month.