Line a cookie sheet, or a 9x13-inch pan with parchment paper. Spray with cooking spray.

Place the butter in a pan with the sugar, salt and vanilla. Turn on medium heat and boil till a candy or instant read thermometer reads 285° F. Immediately pour onto the parchment paper and smooth out.

Let it cool for 5 minutes, then use a plastic knife and cut it into pieces. It may not be separated, and that is fine. Once it has completely cooled, break the pieces apart.

Heat the white chocolate in a bowl in the microwave for 2 minutes. Stir until there are no lumps. If there are any remaining lumps, microwave for 15 seconds and stir, repeat until smooth. Make sure not to overcook the chocolate.

Combine the sugar and cinnamon in a separate bowl.

Line another cookie sheet with parchment paper.

Use a small piece of parchment paper and spread 2 tablespoons of cinnamon sugar in a small square space.

Lightly pat all butter off of each piece of toffee with a paper towel.

Dip each piece of toffee in the white chocolate, coating both sides, then lay on the cinnamon sugar. Lightly spoon the cinnamon sugar over the top and sides of the toffee.

Gently move to the parchment paper. Repeat until all pieces are coated.

Allow to dry for 1 hour before serving.