Place sugar and almonds in a saucepan with 10 mls of water. Turn on the heat until the water starts to bubble. Stir evenly, turn down the heat and allow water to evaporate. Mix the almonds and slowly add the remailing 10 ml of water till clumps of sugar appear over the almonds. Once you see partial coverage of sugar sticking to the almonds, take pot from the heat and mix lightly with a fork. Place them onto a sheet of baking paper and separate the almonds. Now they are ready to eat. Store in an air tight jar.
Tested by Ada Barnett in the kitchen of Jeanne d’Moore (Moora, WA)