Preheat oven to 190C/375F/gas 5. Pour the almonds, seeds and salt onto a baking tray, mix slightly and spread out. Bake for 10-15 minutes, until browning slightly and smelling fairly strong but not burning. Blitz until smooth and pourable - this will take a while, and depending on your food processor or blender, it may require you to stop the machine every few minutes to scrape the sides down and put it back on. Keep an eye on it and stop it to check it regularly. My Magimix does the job for me almost entirely by itself, I rarely need to stop and scrape and it is all done in about 5 minutes, but other food processors or blenders may need more regular checking and scraping. Also, let the nut butter blitz for longer than you think. It will first become chopped nuts, then flour-like, then eventually it will create a paste. Many people stop here but I find it makes a nut butter that's very dry and glues your mouth shut. Leave it for a couple of extra minutes after this and it will become a pourable consistency that is perfect for spreading on toast! Keep in a lidded jar on the counter or in the fridge.