1 pinch of sea salt (you might also want to try Fleur de Sel or other coarse sea salt)
1 pinch cinnamon (optional)
1 cup water (optional)
How to make it
The preparation is very easy. But it's essential that you use a saucepan with a thick bottom so that the heat will spread evenly. Some cookbooks suggest that you start by mixing sugar and water over medium heat in order to receive a smoother caramel but I don't feel that's necessary. So I just mix the sugar, cinnamon (optional. Also try chili flakes!) and the raw almonds in the saucepan over medium heat.
Stir constantly! After a while the sugar will dissolve. Now it's important to continue stirring. Warning: Use a heat-resistant spoon made of silicone or wood. Because the caramel gets awfully hot. Don't touch it or taste it as long as it is fluid!
When the caramel has thickened and browned, transfer the caramelized almonds on a non-stick surface. Parchment or baking paper is a good choice. Spread the caramelized almonds on the parchment paper and sprinkle with salt (optional).
Let cool and separate the candied almonds. They keep fresh in an airtight container for days. You can snack them as they are or use them to decorate cakes. You can also crush them to them as mix-in for ice cream.