When hot, add the sugar, water, and vanilla extract. Bring everything to a boil, while stirring regularly.
Once the syrup boils, add the almonds and mix until completely coated. Continue mixing the almonds around until the water evaporates and the syrup darkens.
Once the water has completely evaporated, remove the almonds from the heat and use a spatula to break them apart. Let them cool completely.
Notes
TO STORE: These candied almonds are the crispiest when eaten fresh. If you want to keep them longer, transfer them into an airtight container or bag and store them somewhere cool for up to 5 days. There’s no need to refrigerate candied almonds. TO FREEZE: Place leftovers in a ziplock bag and store them in the freezer for up to 6 months.