1/2 cup water
1 cup white sugar
2 cups whole almonds
Combine the water and sugar in a saucepan over medium heat; bring to a boil; add the almonds. Cook and stir the mixture until the liquid evaporates completely and leaves a sugary coating on the almonds, approximately 5 minutes. Pour the almonds onto a baking sheet lined with waxed paper or a silpat. Separate almonds using a fork. Allow to cool about 15 minutes.
I love these on a salad or as a snack. We usually make a big batch of them in December as candied nuts seem to be a perfect Christmas snack.