<a href="http://1.bp.blogspot.com/_0mNacsCO8PI/S3YlFSXvbDI/AAAAAAAAAJE/Qs64pe9Mpmw/s1600-h/lemons+n+almonds+021.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 307px;" src="http://1.bp.blogspot.com/_0mNacsCO8PI/S3YlFSXvbDI/AAAAAAAAAJE/Qs64pe9Mpmw/s320/lemons+n+almonds+021.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5437574372857441330" /></a><br />They say necessity is the mother of invention. Well, whoever comprises the proverbial "they" might just be right. My obsessive consumption of peanut butter meant that it was quickly time for round 2. Turns out that raw, unsalted, ungreased peanuts are kind of difficult to find at my local non-pretentious market. What I found instead were raw almonds, a tasty alternative that might remove some of the monotony from my day to day. I smeared some on toast and topped it with apple butter. It was a combination so right that I might be a lifetime convert -- until the next "necessity" comes along, that is.<br /><br />Makes 1 pound of almond butter<br /><br />1 pound (approx. 3 cups) raw, unblanched almonds<br />1 1/2 teaspoon salt<br />2 1/2 tablespoons canola oil<br /><br />1. Set the oven at 350 degrees. Spread almonds on a rimmed baking sheet. Toast nuts for 15 minutes. Cool completely.<br />2. In a food processor, combine toasted nuts and salt. Process for 90 seconds.<br />3. Stir in canola oil. Process for an additional 3 minutes, stopping and scraping often, until smooth. The almond butter will be looser and slightly runnier than peanut butter.<br />4. Pour into an air-tight container, cover, and store in the refrigerator.