You can vary your almond butter as you please, you can even make it with different nuts. As long as you roast the nuts until golden and blend until you have a smooth texture you can spice and flavour it with whatever you please. I always add salt and sweetener to the base, and here it is important to use a granulated (dry) sweetener or you’ll end up with a firm ball of nutty dough instead of a spreadable butter (some food chemistry thing, I do not know exactly what happens).