Method

• Combine the water and sugar in a medium nonstick skillet. Set over medium heat and stir until the sugar has completely dissolved. Add the raw almonds and stir well to coat them in the syrup.
  
• Continue cooking over medium heat, stirring constantly. The water will gradually evaporate and the sugar will crystallize around the almonds. This takes about 10 to 15 minutes.
  
• Keep stirring as the crystallized sugar begins to melt and caramelize, coating the almonds in a glossy amber glaze. Watch closely, as the sugar can burn quickly. Remove from the heat immediately.
  
• Spread the hot candied almonds on a baking sheet lined with parchment paper or a silicone mat. Use a spatula to separate them as much as possible so they do not stick together. Let cool completely before serving or storing.