Spread the nuts across a large baking sheet lined with parchment paper and put in a pre-heated 350° oven for 10 minutes or until fragrant and lightly browned. Stir once mid-way through roasting.

While the nuts are still warm, put them in the bowl of a food processor and blend continuously for 2-3 minutes. You should see them turn from bits to fine crumbs, then clumps, and eventually a thick paste. At this point, stop the food processor and scrape down the sides of the bowl.

Add the coconut oil, an initial 2 teaspoons of salt, and vanilla to the food processor. Turn the food processor on and let it go for 7-10 minutes or until the mixture is smooth and creamy. Scrape down the sides of the bowl and/or let the food processor rest once or twice during this time if needed.

Once the nut butter has reached its desired consistency, give it a taste. If it's adequately nutty, sweet, and salty for your tastes, then you're good to go. If you feel that you want to enhance the nutty flavor a bit more, then add the remaining 1/2 teaspoon salt and blend for an additional 20-30 seconds (remember, salt is a flavor enhancer). Once done, transfer the nut butter to an airtight container and store in the fridge for up to 1-2 weeks.