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. You can store the cooled almonds in paper bags or glass jars with lids for up to 3 days.