In a sauté skillet pour the sugar and water after mixing add the almonds.
On max. heat keep stirring - but be very careful the sugar will get very hot.
After a while the water evaporats and stirring will become a little more heavy.
Keep going until you hear a cracking sound from the almonds... it is very distinct, you'll know it when you hear it... Keep sirring for an additional 2 minutes and put on a waxed cookie sheet. Separate with a wooden spatular. Cool and store in an airtight container.