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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