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Line a large baking sheet with waxed paper.
Combine the water, sugar, cinnamon and vanilla in a medium saucepan over medium heat. Click here for a medium sauce pan.
Bring the mixture to a boil.
Add the almonds and lower the heat to medium-low.
Cook and stir the mixture constantly, about 15 minutes, until all the liquid evaporates and leaves a crystallized coating on the almonds. The time may vary but keep going until the sticky syrup has turned into a sugary powdered consistency. Pay attention as it happens really fast right at the end.
Then quickly remove it from heat and pour the almonds onto the prepared baking sheet.
Immediately separate the almonds using forks.
Allow to cool about 15 minutes.