1. In a wide heavy-based pan bring the water to the boil with the sugar, vanilla sugar and cinnamon.
2. Add the unpeeled almonds and cook over medium heat, stirring constantly, until the water has evaporated.
3. First the sugar dries out like sand and coats the almonds - keep stirring.
4. Lower the heat slightly and keep stirring until some of the sugar melts again, caramelises and forms a glossy coating.
5. Tip the almonds straight onto baking paper and quickly separate them with two forks so they don't stick together.
6. Let them cool completely and store in paper cones or an airtight tin.
Tip: Patience is key: if the heat is too high, the sugar burns before the almonds are roasted inside.
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