I watched a vendor make cinnamon almonds at a fair once, and modified her method. I use a heavy cast iron or aluminum pan on the stovetop, and use just almonds, cinnamon and sugar. I put the almonds in, cover them with cinnamon sugar, and turn the heat on. As the sugar carmelizes, I stir and toss the almonds constantly. I continue adding sugar until the coating is as thick as I want it.
Be careful not to have the heat too high, or the almonds will burn.
Spread the almonds on parchment or a lightly buttered cookie sheet to cool.
I just haven't been the same
since that house fell on my sister.