In a large, cold pan, combine 1 cup of water, 2 cups of granulated sugar, 1 teaspoon of vanilla extract, and 1 teaspoon of cinnamon. Stir well until the sugar is completely dissolved.

Place the pan on the stove, turn the heat to medium, and continuously stir until the mixture comes to a gentle boil, about 5 minutes.

Once boiling, add 2 cups of whole almonds and stir gently to coat them evenly in the syrup. Cook for around 6-8 minutes.

Lower the heat slightly and let the almonds simmer while stirring regularly until the syrup thickens and sticks to the almonds.

Remove the pan from heat once the almonds are well-coated and no liquid remains.

Spread the candied almonds on parchment paper in a single layer and separate any clusters gently with a fork.

Allow the almonds to cool completely at room temperature for about 20-30 minutes.