There are tons of recipes on the 'net for this. The recipe below is what I tweaked to suit our tastes. The stuff on the shelves tends to have lots of sugars and soy oil. Ugh! At $9 a jar, I figured I could make something better without the garbage in it, and a bit cheaper. Mission accomplished. You can use the same method for other seeds and nuts, making your own to your taste.
First: Toast your nuts 😁 or seeds. Pre-heat your oven to 300°F. Spread the seeds in a thin layer in a pan. I use a ceramic-coated pan. Use parchment paper if needed. Toast for 10 minutes. Stir and check the seeds. If they need more time (taste them!), go for 5 minutes at a time. Depending on your elevation and whether you use gas or electric oven, will give the time roasting a variable. Roasting seeds and nuts keeps the seeds from being bitter and enhances the flavor.
Sunflower Seed Butter
4 cups hulled sunflower seeds, roasted
2 tbsp coconut oil, melted
2+ tbsp sunflower seed oil
1/2 tsp salt
2 tbsp raw honey, optional
Put the seeds into a food processor. (You can use a good, strong blender if it can handle making butters.) Put on the top and process for 30 seconds to 1 minute at a time, until the seeds are meal-like. Process longer if you want it very smooth. As you can see, we do not.
Then turn on to a low setting, I have #1 (low) and #2 (high). Through the hole-thingie for adding ingredients, add salt and blend thoroughly. Next, add coconut oil, sunflower seed oil and honey. Let process for a minute or two at a time.
If it is still too thick and whapping the sides of the processor, add 1 tablespoon at a time of the sunflower seed oil. I usually end up adding at least 2 more tablespoons of the oil.
Once the butter is to the consistency you prefer, spoon into jars, put on lids and refrigerate. I have no idea how long it lasts until it would go "off". It never lasts long enough to do so.