Candied Almonds (Gebrannte Mandeln)
The German name of these is “Gebrannte Mandeln,” which literally means “burnt almonds;” they are something street vendors sold, and they have a unique smell which is a combination of carmelized sugar, toasted almonds, cinnamon, vanilla, and just a hint of rosewater. They are one of the “Proustian” memories of my childhood.

Ingredients:

2 cup toasted whole almonds (if they are raw, toast them in the oven at 350 or so for 20 minutes or so)
1 cup sugar
1 cup water
1/2 tsp. cinnamon
dash vanilla
1 Tbl. rose water (really, this is available at many stores, especially ones with a Middle Eastern customer base)

Step 1, the syrup: In a deep pot, on high heat, combine the sugar and the water, stirring, and stirring , and stirring, until it cooks down to a heavy syrup, and starts to turn brown. This will take  along time, and is quite dangerous, since the hot sugar will scald and blister you if it touches your skin.

Step 2, mixing it up: Add in the cinnamon and the vanilla and mix well, then add the almonds and stir until the almonds are all coated, and the sugar syrup begins to chrystalize or solidify just a bit.

Step 3, mixing it up some more: Add the rosewater; this will seem to melt the syrup again, and repeat the mixing process. Continue to stir (it will be stiff) over a high heat as the sugar begins to solidify, and then past that for just a moment, as the sugar begins to melt and carmelize. Quickly, before the sugar begins to burn, pour the whole thing out on a pan and allow it to cool and to dry.