Place all the almonds in a large food processor and process for one minute. After a minute, add the oil, a pinch of sea salt, and the cinnamon. Continue to process until the consistency changes from small crumbs to a large ball, about 8 to 10 minutes.

After 8-10 minutes, if the consistency is not as smooth as you would like it, add more oil and process another minute or two.

When the mixture is to your liking, stir in the honey, add a bit more salt to taste, and transfer to a glass jar or air-tight container. Butter will keep in the fridge for up to 6 weeks.