1 C water
2 C sugar
1 1/2 tsp. cinnamon
4 C whole almonds
1 tsp. vanilla
Combine water, sugar & Cinnamon. Stir until dissolved over medium heat in a non stick frying pan. When boiling add almonds. Stir continually for 4-5 minutes. When the mixture starts to change and becomes thick and almonds are well coated, dump on an ungreased cookie sheet and stir occasionally as it cool
s to keep almonds from sticking together.
If you like them not as sweet use this recipe:
Cinnamon Roasted Almonds
1 egg white
1 teaspoon cold water
4 cups whole almonds
1/2 cup white sugar
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
Preheat oven to 250°. Lightly grease a 10x15 inch jellyroll pan. Lightly beat the egg white; add water, and beat until frothy but not stiff. Add the nuts, and stir until well coated. Mix the sugar, salt, and cinnamon, and sprinkle over the nuts. Toss to coat, and spread evenly on the prepared pan. Bake for 1 hour, stirring occasionally, until golden. Allow to cool, then store nuts in airtight containers
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