To prepare the sugar-free marshmallows, line a 23cm square tin with non-stick baking paper.
Put half the water in a bowl and sprinkle over the gelatine.
Set aside for 5 minutes to soften.
Heat the remaining water, honey, salt and vanilla in a pan and cook steadily until a little of the mixture can be rolled into a soft ball between your finger and thumb when dropped into cold water (115°C on a sugar thermometer).
Remove from the heat.
Drizzle the hot syrup into the gelatine mixture, whisking at slow speed with an electric whisk until combined.
Continue whisking for 12-15 minutes until thick.
Put into the tin and leave uncovered overnight to dry.
Cut into squares.
Mix together the almonds and cinnamon and toss four sugar-free marshmallow squares at a time in the mixture to coat.