A crunchy and sweet cinnamon roasted almond treat.
Get ingredients all measured out, cover baking sheet with parchment paper and pre-heat oven to 250°
In a deep skillet or Wok, melt the butter with the sugar, corn syrup, cinnamon and salt slowly over medium heat.
Slowly bring the mixture to a low boil over medium heat. Stirring as needed to dissolve the sugar and not allowing the mixture to burn or boil too fast or hard.
As soon as the mixture begins to simmer, set a timer for 2 minutes.
Allow the mixture two minutes to simmer. Stir occasionally to keep from burning.
As soon as the two minutes are over, remove pan from the heat and stir in the baking soda and vanilla. Stir quickly to combine.
Add the almonds and stir to coat.
Place coated almonds onto the parchment covered baking sheet and spread out quickly.
Place sheet pan into the oven and bake for 15 minutes at 250°.
After 15 minutes, remove from the oven, stir and separate again. Bake 15 more minutes-repeat until you reach an hour total baking time.
Remove from the oven and let cool.
Break up and enjoy or give as gifts.