Add all ingredients to pan and let it cook over medium heat until water has evaporated and sugar starts caramelising.

Sugar will reach a point where the top will start to cristalize slightly.

Remove quickly pan from heat and keep stirring almonds with a wooden spoon until all sugar has cristalized.

Some sugar will fall off the almonds. Place pan over very low heat again and start stirring almonds so that cristalized sugar which has fallen off coats completely the almonds.

If desired, almonds can be roasted in the oven for about 10 minutes at 180C before they are candied.

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Tags: candied almonds recipe, Spanish cooking, Spanish cuisine, Spanish sweets