Preheat your oven to 325 °F (160 °C).

Place a Silpat or a piece of parchment paper on a rimmed baking sheet.

Place the almonds on the Silpat or parchment paper and pour the maple syrup over them. Stir, if needed, to make sure all the almonds are covered.

Roast the almonds for 15 – 20 minutes, stirring every 5 minutes. They'll be like candied almonds when they're ready. I try to roast them as long as possible without burning them, which is usually 20 minutes, but it might take less time in your oven. I didn’t roast them long enough a few times and it ended up taking about 25 minutes to process them. Also, be careful when you stir them the first time. You don’t want the syrup to spill into the oven.

Remove the pan from the oven. Wit pot holders, take the Silpat off the pan and let the almonds cool about 5 – 8 minutes. After that time, they shouldn’t be super hot, but they should still be warm. If you wait too long, it’ll be more difficult to process them. But if they’re too warm it might upset your food processor. I didn’t wait once and just started processing. This melted the top part of my food processor. So waiting is important! I also take off the pusher and I think that this helps release some of the heat.

Put the almonds, along with the maple sugar that formed and is covering to Silpat, in the food processor and process until it’s creamy. Stop every few minutes to scrape the side of the bowl (I like giving the food processor little breaks). The last time I made this it only took 7 minutes. I think 15 minutes is normal for most food processors. Add a pinch of salt and the cinnamon. I like 2 teaspoons of cinnamon, but try it after 1 and see if it’s good. Process for a few more seconds until it’s combined well.

Store in the refrigerator and enjoy!