Put almonds and oil in a flat baking pan; stir until almonds are coated. Roast in 300° oven 20 to 25 minutes, stirring frequently. Cool.
Combine sugar, cinnamon, salt, and water in a saucepan; cook, stirring, over medium heat until sugar is dissolved. Boil to 236° 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° to 240°).