Why did the oil separate from almond butter in food processor?

I have made nut butters before, but they always turn out too liquid-y from adding oil. This time I tried to skip the oil, and added honey since it is thicker and also sweetens the almond butter. Instead the almond oil slowly fell from the nuts and would not mix back into the nut butter. Now I have a very thick, sticky almond butter that cannot be mixed with any more oil in the food processor. Why did this happen and is there anything I can do to prevent it from happening next time?