Preheat oven to 350°F. Spread nuts out evenly on a baking sheet. Toast nuts in oven 5 to 8 minutes just until light gold in color but not browned.

Grind nuts finely in a food processor or blender. Add rice syrup, salt, extracts and water. Process again until smooth and creamy, about 10 minutes. Refrigerate nut cream until ready to use.