Spread two cups of raw almonds out on a rimmed cookie sheet. Roast in a 325° oven for 15-20 minutes, until they puff a bit and smell incredibly fragrant.
When they’re nicely browned, remove pan from oven and let the almonds cool for a few minutes. You want them to be warm, not piping hot.
Once the almonds are cool enough to handle, tumble them into a bowl of a food processor. If almonds are unsalted, add 1/2 teaspoon of fine sea salt. Pulse seven or eight times, until you’ve got a fine almond meal.
Add a tablespoon of nut or neutral oil (I have a bottle of walnut oil in my fridge and use that for all nut butter projects) and run the motor for 30-45 seconds. Stop, remove the lid and scrape the almonds down and off the bottom of the processor bowl.
Repeat the process of running the motor and scraping the bowl four or five times, until the almonds look drippy and spreadable. Add another tablespoon of oil if they look dry.
Add honey and ginger.
Taste and add more salt, if necessary.
When the almonds have formed a butter, scrape the spread into a pint jar (it won’t be quite full) and refrigerate. Use within three to four weeks.