Step 1

Line a large baking sheet with waxed paper.

Step 2

Combine the water, sugar, cinnamon and vanilla in a medium saucepan over medium heat. Click here for a medium sauce pan.

Step 3

Bring the mixture to a boil.

Step 4

Add the almonds and lower the heat to medium-low.

Step 5

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.

Step 6

Then quickly remove it from heat and pour the almonds onto the prepared baking sheet.

Step 7

Immediately separate the almonds using forks.

Step 8

Allow to cool about 15 minutes.