CINNAMON-ROASTED ALMONDS

Pour the sugar, vanilla sugar, cinnamon and water into the pan and bring to a boil.

Reduce the heat to medium-high and add almonds.

With occasional stirring, allow the water to slowly evaporate and the sugar to turn into a granular, sand-like structure.

When the structure has already thickened (just before the granular structure is formed - when the water has almost completely evaporated), start mixing it constantly.

In the meantime, you can increase the intensity of the fire a little, but be careful not to burn the almonds. Stir until the sugar is slightly caramelized (the almonds get the typical "shine effect").

When all the almonds are caramelized, remove the pan from the stove and put the almonds on the prepared baking paper.

Separate the almonds with a fork and leave to cool (approx. 30 minutes). Enjoy!