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Cover a cookie sheet with a silpat mat, or with foil sprayed with
nonstick cooking spray, and set aside.
2. In a medium saucepan, combine the water and sugar over
high heat. Stir until the sugar dissolves, then bring the mixture
to a boil.
3. Add the almonds and reduce the heat to medium. Stir
frequently until the sugar crystallizes around the almonds--this
should take 5-8 minutes.
4. At this point it will be difficult to stir, but continue stirring, and
eventually the sugar will start to re-melt.
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It will turn a deep golden brown color and coat the almonds.
5. Once the sugar is caramelized and completely liquid, pour the
almonds out onto the prepared baking sheet. Use a fork to
separate the nuts while the sugar is still liquid.
6. Let the almonds set at room temperature. Once cool and
hard, break them apart if necessary. Glazed Almonds can be
stored in an airtight container for up to a week, but after a few
days they may start to get a bit sticky.
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