1 1/4 c. golden brown sugar, packed
1/4 c. cream
1 tbsp. butter
1/2 tsp. cinnamon
1/8 tsp. salt
1 tsp. vanilla
2 c. whole almonds

Combine sugar, cream, butter, cinnamon and salt in 2 quart saucepan. Mix well. Bring to a boil over medium heat. Place thermometer in mixture and continue cooking to 244 degrees (firm ball stage), stirring constantly. Remove from heat. Add vanilla and nuts. Continue stirring until candy coats the nuts. Spread on cookie sheet to cool. Makes approximately 1 1/4 pounds.