1/2 cup water
1 cup white sugar
1 Tbsp ground cinnamon
2 cups whole almonds
In a saucepan over medium heat,
combine water, sugar and cinnamon. Bring to a
boil; be sure not to allow it to burn.
Add in almonds. Continue
cooking, stirring constantly, until the liquid
evaporates and leaves a crystallized coating on the
Pour almonds onto lightly greased
waxed paper, and separate almonds as much as
possible to allow them to cool without sticking to
each other. Allow to cool completely.