Cinnamon Raisin Almond Butter: Preheat oven to 350 degrees. Place almonds on a large, rimmed baking sheet. Toast in oven for 10 minutes. Remove and let cool to just warm.
Place almonds and salt in the bowl of a food processor. Process until smooth and creamy, about 15 minutes, pausing occasionally to scrape down the sides of the bowl. Add the honey and cinnamon and continue to process for one minute. Add raisins and pulse a few times. Transfer to an airtight container and store in the refrigerator.