Toast the almonds

• Spread the almonds on a baking tray in a single layer.
• Toast in the oven at 160 °C until fragrant and lightly golden, stirring halfway.

Make the caramel

• Combine the sugar and water in a frying pan over medium heat.
• Let the sugar dissolve and cook without stirring until it turns a light amber caramel.

Coat the almonds

• Add the toasted almonds, cinnamon and salt to the caramel.
• Stir constantly with a spatula so every almond is evenly coated.

Cool and break apart

• Spread the candied almonds on a tray lined with baking paper, separating them with the spatula.
• Let them cool completely until hard, then break apart any clusters.