1. Line a rimmed baking sheet with parchment paper and scatter the chopped roasted almonds in an even layer.

2. Add butter, granulated sugar, brown sugar, water, corn syrup, and salt to a heavy-bottomed saucepan.

3. Cook over medium heat, stirring gently until the butter melts and the sugars dissolve.

4. Attach a candy thermometer and continue cooking, stirring carefully, until the mixture reaches 300°F.

5. Remove the pan from the heat and carefully stir in the vanilla extract.

6. Pour the hot toffee over the almonds and spread it into an even layer with a heat-safe spatula.

7. Let the toffee cool at room temperature until firm, about 30 to 45 minutes.

8. Melt the white chocolate wafers until smooth, then spread the melted chocolate evenly over the cooled toffee.

9. Mix the granulated sugar and cinnamon in a small bowl.

10. Sprinkle the cinnamon sugar over the soft white chocolate and gently press it in so it sticks.

11. Let the chocolate set completely, then cut the toffee into squares or break it into pieces.