In a large, cold pan, combine water, granulated sugar, vanilla extract, and cinnamon. Stir well until sugar dissolves completely.

Place the pan over medium heat and bring the mixture to a gentle boil, which should take about 5 minutes.

Once the syrup is boiling, carefully add the whole almonds into the pan. Stir continuously to coat the almonds.

Cook for another 6-8 minutes, allowing the almonds to absorb the flavors while the syrup thickens.

Reduce heat to low and let the almonds simmer. Stir the mixture as it cooks for about 3-4 minutes until the syrup thickens.

Remove from heat and transfer the candied almonds onto a parchment-lined baking sheet. Separate any clumps with a fork.

Allow them to cool for 20-30 minutes to firm up the coating.

Store the cooled almonds in an airtight container at room temperature.