1/2 cup water
1 cup sugar
1 tablespoon cinnamon
2 cups almonds
Add water, sugar and cinnamon to a saucepan over medium heat. Stir well and keep an eye on it. First the water will start to boil. This looks like little bubbles coming to the surface and popping. Then the sugar will melt and start to boil. You will notice the amount of liquid in the pan increase and the bubbles will look syrupy and pop slower. Keep stirring. When the mixture has reached a rolling boil, add the almonds and keep stirring. At first this mixture will look shiny, sticky and wet. Keep stirring.
As more liquid evaporates, it will begin to look dryer and dryer. The sugar will also crystallize around the edge of the pan, but don't worry about this it is very easy to clean.
As the liquid continues to evaporate you will see the sugar more clearly. The mixture is losing it's sticky, shiny appearance.
Once all the liquid is gone, turn the almonds out onto a cookie sheet lined with wax paper. (I probably should have stirred this first batch just a little bit longer to keep them from sticking to each other.
They are very hot when you first pour them out, so have patience! They taste good warm, but you won't be able to taste anything at all for a week if you try to taste one too soon!! :)
When your pan has cooled, you can add some warm water at let it soak. Al the crystallized sugar should come out easily with the wipe of a sponge. Or you could leave it and make another batch without cleaning the pan. Just add a little less sugar.
I added some cloves to this recipe when I made it last night. Then smell in my kitchen was heavenly! I have also seen some people add Tabasco sauce for a bit of a kick. What would you add?