2 cups almonds, with skin

1/3 cup water

1 1/4 cup granulated sugar

1 1/2 teaspoons vanilla extract

1 1/2 teaspoons cinnamon

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In a large non-stick skillet or heavy-bottomed pan, combine the almonds, water, sugar, cinnamon, and vanilla extract.
Cook over medium heat, stirring constantly, until the water evaporates and the sugar begins to crystallize around the almonds.
Continue stirring until the sugar melts slightly again and forms a golden, crunchy coating on the almonds. Be careful not to burn the sugar.
Spread the candied almonds on a parchment-lined baking sheet to cool completely. Separate any clusters while still warm.
Once cooled, store in an airtight container to maintain crunchiness.

Add a pinch of nutmeg or cardamom for extra warmth.

Mix in pecans, hazelnuts, or cashews for a nutty variety.

Dust lightly with cocoa powder or powdered sugar for a decorative twist.

Reduce sugar slightly for a less sweet version.

Sprinkle a tiny pinch of sea salt over hot almonds for a sweet-and-salty flavor.