Cinnamon Candied Almonds
- Combine sugar, water, vanilla extract and salt in a sauté pan. Bring to a boil.
- Add almonds and toss into syrup. Cook a few minutes and until most of the syrup is evaporated. Remove from heat. Stir almonds until a white grainy coating develops on their surface.
- Turn heat back on to medium and toss almonds until white coating caramelizes.
- Sprinkle with cinnamon and remove from heat. Let almonds cool on parchment pape or silicone baking mat. Break apart once cooled.
- Store airtight.