Silky Maple-Vanilla Cinnamon Almond Butter

Steps

1. Before you start, make sure your blender or food processor is a powerful one, and have a spatula ready for scraping. Nothing in this recipe is heated, so no oven preheating is needed.
2. Put the almonds in the blender or food processor and blend on high for 1 minute until finely ground, like coarse flour.
3. Keep blending in 1- to 2-minute bursts, stopping to scrape down the sides, for 8 to 12 minutes in total. The almonds will turn into a thick paste, then a loose, glossy butter. Rest the motor for a minute if it feels warm.
4. Add the canola oil and blend for 1 minute more until the almond butter is silky and pourable.
5. Add the cinnamon and the salt, then blend for 30 seconds to spread them evenly.
6. Add the maple syrup and the vanilla last, since liquid sweeteners can make the butter stiffen if added early, and pulse just until combined, about 15 seconds. The butter may thicken slightly; that is normal.
7. Scrape the almond butter into a clean jar and let it rest for 5 minutes. Serve spread on toast, swirled into oatmeal or with fruit. Store covered in the fridge for up to 2 weeks and stir before using.