• Preheat the oven to 180ºC/350ºF.
• Gather all the ingredients.
• Toast the almonds for 8 minutes.
• Add both sugars, salt and water to the pot. Cook on medium to high heat until the syrup reaches 120ºC/245ºF, about 4 minutes.
• Take off the heat and add the cinnamon and vanilla. Stir well to combine.
• Add the almonds and stir until all the almonds are coated in syrup.
• Cook on medium heat with continuous stirring until the sugar crystallizes and dries out, about 2 minutes.

  The sugar will start turning white, and the bottom of the pan will begin to melt the sugar again. Remove from heat and dump the almonds onto parchment paper.

OPTIONAL

• Add the butter and continue to stir for another minute until the butter is absorbed and sugar starts to dry out again. Don't overcook and burn the butter and sugar combo.