Pull out a cookie sheet and line pan with parchment paper. Set it aside where you'll have easy access to it.

In a heavy-bottom medium saucepan, add the butter and granulated sugar.

Over low heat, melt and stir the butter and sugar together, stirring until the sugar dissolves into the butter.

Continue stirring until it starts to boil and the mixture is creamy and white.

Turn the heat up to medium-low and allow the mixture to boil (do not stir here) until the color has changed to an almond brown (approx 300°f or 149°c on an instant read thermometer).

Once it has turned brown, remove from heat and add in the vanilla, stirring as little as possible to incorporate in the vanilla.

Immediately pour onto the cookie sheet and spread until it is about 1/4 inch thick.

Allow the toffee to cool and set for about 2 minutes. Then use a silicone spatula to start ‘cutting’ the toffee into squares as it cools. Repeat going over the lines you've cut while the toffee cools and hardens.

Once the cut lines stay, you can allow the toffee to cool completely.

Once completely cool, melt the white chocolate chips in a microwave safe bowl in the microwave for 30 seconds at a time, stirring between increments, until completely melted.

Dip each square of toffee fully into the white chocolate using a fork or chocolate dipping tool and allow the extra chocolate to drip off.

Place the chocolate covered toffee in a bowl with the cinnamon and sugar mixture, gently shake to coat the toffee.

Remove and place on a silicone or parchment lined cookie sheet until fully set.

Enjoy!