These crunchy candied caramelized almonds are very yummy and easy to make. You can eat them plain or use in your cakes, ice cream, etc.
Put the sugar in a big pan over med-low heat, swirl the pan so the sugar can melt evenly. Brush down the sugar crystals that form on the edges of the pan with a pastry brush that is dipped in cold water. When some parts of the sugar melt and become liquid, and some parts don’t melt, use your heat proof long spatula to put the melted sugar on top of unmelted sugar. This step helps melted sugar not to burn but unmelted sugar to melt. If there are still some unmelted sugar pieces, using your heat proof long spatula, start stirring, they will easily melt. During these steps, be careful not to burn yourself.
*If your almonds are not toasted, you can toast in a pan by stirring in every 4-5 minutes to prevent them burning. When they give off their aroma, you can take from heat. Alternatively, you can toast the almonds in the oven by placing them on a baking sheet at 350°F(177°C) until they give off their fragrance.