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.