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.