1/2 cup (125 ml) sugar

1/2 cup (125 ml) brown sugar

1/2 cup (125 ml) water

2 cups (500 ml) whole unblanched and unsalted almonds

In a saucepan, bring the sugar, brown sugar and water to a boil. Lower the heat. Add the almonds and stir until the water evaporates and the sugar crystallizes on the almonds.

Immediately remove from the heat and spread the almonds on a baking sheet lined with parchment paper, until they have completely cooled.

The almonds will be crunchy a few hours after cooking.

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