Measure all the ingredients and have them ready. Prepare a large baking sheet with cooking spray or a silicon mat. Use a wooden spoon if possible. You'll need something that can take the heat from the sugar.

Use a heavy saucepan over medium high heat to bring the water and sugar to a boil. You'll want to stay close to the stove and keep an eye on things.

Stir in the almonds, salt and vanilla (and cinnamon). Turn the heat down to medium, and move the saucepan off the burner as necessary to help control the process. The contents will bubble up, but keep stirring. The water will boil away and eventually you'll notice the color changing to caramel.

Empty the contents onto the baking tray and spread into a single layer. No matter how tempting, DO NOT touch or taste until it's cooled down. Break into smaller pieces to serve.