GETTING READY:

Preheat oven to 350°F.

MAKING:

In a large baking sheet, spread almonds and pop into oven.

Roast for 15 minutes.

In a saucepan, combine maple syrup, canola oil, vanilla, cinnamon and heat until mixture boils.

Add roasted almonds and toss until evenly glazed and coated.

Cover baking sheet with parchment paper and spray vegetable oil over it.

Spread almonds over it and allow to cool.

SERVING:                       

Serve and enjoy!

NOTE:                             

Refrigerate in an airtight container for up to a week.