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Cinnamon Almond Brittle

2 cups sugar
3/4 cup light corn syrup
1/4 cup water
3 cups whole almonds, toasted and coarsely chopped
3 tablespoons butter
2 teaspoons ground cinnamon
1 teaspoon vanilla extract
1/2 teaspoon salt
1 1/2 teaspoons baking soda

Combine sugar, corn syrup, and water in saucepan. Stirring constantly, cook over medium heat until sugar dissolves. Attach a candy thermometer to pan and increase heat slightly to bring to boil. Cook, without stirring, until mixture reaches hard-crack stage (about 300 degrees F) and turns light golden in color. Stir in almonds. Remove from heat and stir in butter, cinnamon, vanilla extract and salt; stir until butter melts. Stir in baking soda (mixture may foam). Pour onto a large piece of greased aluminum foil on a jellyroll pan. Use 2 wooden spoons to pull warm candy until stretched thin. Cool completely and break into pieces.

Store in an airtight container.