Preheat your oven to 350°F and spread the almonds and pecans out on a baking sheet. Bake until browned and toasted, about 12-14 minutes. Let cool for 10 minutes.
Transfer the cooled almonds into a large food processor and blend until very smooth and liquid-like, about 15-20 minutes depending on the strength of your food processor. For the first 5-10 minutes you will have to stop your food processor quite frequently, to scrape down the sides. You may think your almonds will never turn into butter, but be patient, it will happen!
Once your almond butter is very runny, add in all of the remaining ingredients and blend again until creamy and liquid. Adding the extracts and powder makes the butter thicken up a lot, so give it another good 8-10 minutes in the food processor to get back to being runny and smooth.