1st scrape down (after 2 minutes)
2nd scrape down (after about 5 minutes)
10th or 11th scrape down after about 20 minutes
probably 25th scrape down after about 25 minutes
1 cup raw almonds
3 tbs pure maple syrup
1/4 tsp salt
1/4 tsp ground cinnamon
1/2 tsp vanilla extract
1/2 tbs light colored oil (i used grapeseed)
preheat oven to 325 degrees F.
spread almonds onto parchment lined baking sheet. spoon 2 tbs maple syrup over almonds and stir well to coat. make sure nuts are spread out and bake for 15 minutes, stirring and turning every 5 minutes.
remove almonds from oven and let cool for 15 minutes. add almonds, remaining maple syrup, salt, cinnamon, and vanilla to food processor. process for about 2-3 minutes, stop and scrape food processor. continue this process 2x more then add the oil in a slow stream while the processor is running.
continue the 2-3 minute process and scrape down until the almonds start to become creamy. this will take anywhere from 15-25 minutes. store in an airtight container and enjoy!