over high heat and then add almonds. lower heat to medium high and stir constantly with a wooden spoon until the sugar coats the almonds and looks dry, about 10 minutes. turn heat to medium low and continue stirring until the sugar begins to melt again and becomes glossy. this could take another 10-15 minutes.
turn out almonds onto a parchment-lined baking tray or a silicone pastry mat, and toss and stir as they cool, otherwise, they will clump together.
store in a tin and keep them dry. 