Add the sugar, cinnamon, vanilla extract and water to a large pan and bring to a boil.

Bring to a boil and add almonds.

Stir over high heat until water is gone and the almonds get a white crusty look.

Turn to medium heat and keep stirring until the sugar starts to melt and gives the almonds a shiny caramelized coating.

Pour the almonds on a non-stick cookie sheet and spread to separate them.

Store them in a dry, closed container.