Step 1

Line baking sheet with parchment paper. Combine cinnamon and sugar in a bowl and set aside. Toast the almonds by spreading in a single layer on a baking sheet and baking for 9-10 minutes at 350°F. Chop with a sharp knife or food processor and set aside.

Step 2

Combine butter, sugar, and water in a large, thick bottomed saucepan over medium heat, stirring frequently until the butter has melted and everything starts to combine. Continue to cook, stirring frequently, almost constantly, until thermometer reaches 300°F and the toffee has turned a golden brown, almost peanut butter color, about 10-15 minutes. Remove from heat and immediately stir in almonds, vanilla extract, baking soda, and salt.

Step 3

Pour toffee onto prepared baking sheet. Let stand for 1-2 minutes to cool slightly, then cut into 4x4-inch squares with a plastic knife while still warm. You may need to repeat the cuts a second time. Let the toffee set completely to harden up (about 20 minutes).

Step 4

Melt white chocolate. Dip toffee squares in white chocolate to coat, then shake off excess chocolate. Place the dipped toffee squares into the container of cinnamon sugar and cover it with the cinnamon sugar mixture so it gets coated on the top and bottom. Let the white chocolate set up for a minute or two, then transfer the toffee pieces to a piece of parchment paper to set up completely. Repeat with all of the toffee squares.