1. Line a baking sheet with baking parchment and set aside.

2. Mix sugar, water, vanilla extract, and cinnamon in a not too big (stainless steel) saucepan and bring to a boil. Add the almonds and cook over high heat, stirring constantly (with a simple wooden spoon), until the liquid in the saucepan has boiled away, and the sugar looks dry again. Do not stop here. Keep stirring until the sugar starts to melt and caramelize. The almonds are perfect when they are partially shiny, but you can also see the slightly rougher sugar layer here and there. To ensure nothing burns, lift the saucepan off the stove from time to time while stirring and continue stirring until the perfect consistency is achieved.

3. Transfer the almonds to the prepared baking sheet and spread them out with the wooden spoon. If the almonds stick together a little here and there – that’s ok. They should not cool down as a big block/pile on the tray.

4. Add the chocolate to a microwave-safe container (ideally with a lid) and melt the chocolate carefully in the microwave. Separate the roasted almonds, if necessary, and add them to the container with the melted chocolate. Mix/shake well until the almonds are completely coated with the chocolate. Transfer back to the baking sheet and spread out evenly again. Let the chocolate cool down and harden completely. If you want to speed up the process, place the baking sheet in the fridge for some time.

5. To prevent the coated almonds from sticking together, simply dust them with confectioners’ sugar and mix until the nuts are completely covered with the sugar and look white. Store the cooled nuts in paper bags or glass jars for up to 7 days.