2 cups raw almonds
A pinch of kosher salt
1/2 teaspoon cinnamon

1. Roast almonds on a baking sheet at 350F for 6 minutes.
2. Place roasted almonds, salt, and cinnamon in a food processor.
3. Blend for 11-15 minutes, stopping once or twice to scrape down the sides of the bowl to ensure all the almonds get incorporated.
4. Store in an airtight container or jar for up to 3 weeks in the fridge