Candied Sugared Almonds (German Gebrannte Mandeln)

• 2 cups whole blanched almonds (if whole blanched almonds aren't available, substitute whole raw almonds with skins)
• 1 cup sugar
• 4 tablespoons butter
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt (to taste)
• cinnamon (optional)
• 1 tablespoon rose water (variation)

1. In a large heavy skillet, heat almonds, sugar and butter over medium heat.
2. Cook, stirring constantly, until almonds are toasted and sugar is a golden brown, about 15 minutes. Watch them carefully, do not scorch.
3. Stir in vanilla.
4. Spread on buttered aluminum foil; sprinkle with salt and dust lightly with cinnamon, if using.
5. Cool and break into clusters.
6. VARIATION: For a nice variation, omit the salt and cinnamon, and replace vanilla extract with 1 tablespoon culinary rose water.
7. Store in an airtight container; freezes well. Give as gifts, wrapped in small cellophane bags tied with ribbon.

blanched almonds, sugar, butter, vanilla, salt, cinnamon, water

Taken from www.food.com/recipe/candied-sugared-almonds-german-gebrannte-mandeln-388986 (may not work)