- Preheat oven to 325F and place raw almonds and hazelnuts on a large baking sheet. Spread evenly in one layer, drizzle on oil and cinnamon, toss with spatula or hands to coat. Toast for 15 minutes, then let nuts cool on pan for 10-15 minutes.
- Place slightly cooled nuts in bowl of food processor and cover with lid. Process until butter consistency forms, about 5-10 minutes total, scraping down the sides of the bowl when necessary. Time will depend on food processor and bowl capacity.
- Transfer cinnamon hazelnut almond butter to 16oz jar with lid. Store at room temperature, or fridge for longer periods of time.
- Enjoy on toast, in cookies, or maybe even straight by the spoonful…