Spiced Almonds

2 1/2 c. unblanced almonds
2 tsp. vegetable oil
1 c. sugar
1 tsp. cinnamon
3/4 tsp. salt
1/4 c. water
1 tsp. vanilla

Put almost and oil in a flat baking pan; stir until almonds are coated. Roast in 300 degree oven 20-25 minutes, stirring frequently. Cool.

Combine sugar, cinnamon, salt and water in saucepan; cook stirring over medium heat until sugar is dissolved. Boil to 236 degrees of a candy thermometer or to soft ball stage**. Remove from heat, blend in vanilla. Add almonds and stir until mixture is creamy. Turn out onto waxed paper and use a fork to separate almonds.

**To test for soft ball stage: a small amount of syrup dropped into chilled water forms a ball, but is soft enough to flatten when picked up with fingers (234 - 240 degrees)