Candied Almonds (Gebrannte Mandeln)

In a large shallow pan, add in approximately half of the white sugar, all of the brown sugar, and the cinnamon. Stir together with a wooden spoon.

Add in the water and stir again. Place over medium high heat and bring to a gentle boil.

Once it starts to bubble all over, add in the almonds and stir to coat. Reduce the heat slightly - it should still be bubbling.

Continue stirring and cooking until all of the liquid has cooked out. It will look as though the sugar is dry and crumbly.

Slightly reduce the heat again - depending on your stove it should now be around medium or just below.

The sugar will start to caramelize and liquify as it heats and you continue to stir. 

Once about half of the sugar has turned into caramel, sprinkle the remaining sugar over the almonds and stir together. 

Cook for about 30 seconds until the new sugar is mixed in but not caramelized.

Immediately pour the candied almonds onto the parchment lined baking sheet. Separate the almonds with two utensils and leave to cool fully.