1 1/4 c Brown Sugar

1/4 c Heavy cream

1 tb Butter or margarine

1/2 ts Cinnamon

1/8 ts Salt

1 ts Vanilla

2 c Whole almonds

Combine sugar, cream, butter, cinnamon and salt in a 2-quart saucepan. Mix and bring to boil over medium heat. Cook to 244 degrees (firm ball stage), STIRRING CONSTANTLY. Remove from heat then add vanilla and nuts. (I usually add a bit more than two cups) CONTINUE STIRRING AND KEEP STIRRING UNTIL CANDY GRAINS ON NUTS. Spread on cookie sheet and let cool, then break apart.