On Nine to Noon, Almond growers, Gill Smith and Graham Farnell's recipe for Candied Almonds
3/4 cup sugar , 200 ml water, 3 cups almonds
Put into large high-sided frypan or wok. Dissolve sugar on medium heat and add 3 cups almonds.
Cook until water evaporates and nuts turn sugary.
Turn down to low heat and stir continuously until sugar caramelises and nuts go shiny.
Pour onto baking tray and flatten into single layer.
Break up when cold. Fill frypan with cold water to the top and leave till sugar residue dissolves