hello. I’ve done  Almond and raspberry cake.

1. in the recipe there is such an ingredient as pure raw almond paste but there is no description how to make it. Could you please write.

2. when I’ve done candied almonds  I’ve heated the Yacon syrup up to 115 degrees and put there almonds. how much time should I stir it ? because I had an impression that the nuts burnt but the syrop was not yet caramelized.