3 cups whole almonds,
toasted and coarsely chopped
3 tablespoons butter
2 teaspoons ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon salt
1 1/2 teaspoons baking soda
Combine sugar, corn syrup, and water in saucepan. Stirring constantly, cook
over medium heat until sugar dissolves. Attach a candy thermometer to pan and
increase heat slightly to bring to boil. Cook, without stirring, until mixture
reaches hard-crack stage (about 300 degrees F) and turns light golden in color.
Stir in almonds. Remove from heat and stir in butter, cinnamon, vanilla
extract and salt; stir until butter melts.
Stir in baking soda (mixture may foam).
Pour onto a large piece of greased aluminum foil on a jellyroll pan. Use
2 wooden spoons to pull warm candy until stretched thin.