First of all, take a small bowl and mix Vanilla extract and Granulated Sugar in it. Stir it well until it’s blended properly and set aside.
Take a large baking pan, line it with parchment paper, and set it aside.
It is important to note that you should use a large saucepan with a heavy bottom that will aid you in stirring the Almonds with a wooden spoon and make sure that you are not using a nonstick pan.
Now add Water, Cinnamon, and 1 cup of Sugar to the saucepan to bring it to a boil on medium heat.
Once it is boiled, add Almonds to it.
Turn the heat to high; cook it well while constantly stirring the Almonds until the Water is completely gone; Sugar dries up and starts sticking on the Almonds.
Soon after the Water evaporates and Sugar dries out, reduce the flame or heat to medium-low. This all happens fast, so you have to be vigilant and constantly stir on the lower heat until all the Almonds get shiny candy coating evenly.
Then immediately add the remaining Sugar (1/3 cup) already mixed with the Vanilla essence and keep stirring.
As the fresh Almonds continue cooking, they will start to pop and crack, which is normal. The best-cooked Almonds are a little shiny and still lumpy, so to make it smooth, pretty shiny, and a bit lumpy, keep on stirring when Sugar will start melting.
Now remove the saucepan from heat and spread the Almonds carefully on the parchment paper in the baking pan. While cooling, break them apart as much as you can. Do that carefully as they are hot, and don’t touch them with your fingers. Always use a spoon.
Once the Burnt Almonds are completely cooled, store them in an airtight jar or container.
