Prepare a baking sheet with parchment paper and set aside (this is for cooling the almonds when they are done.
In a medium saucepan, combine the sugar, cinnamon, and water. Stir to combine,
Add the almonds and stir to coat.
While stirring, bring the mixture to a boil and then reduce the temperature to medium heat.
Stir constantly until all the liquid evaporates and what remains is a syrup. When the syrup starts to "dull" they are done. This should take between 10-15 minutes.
When done cooking, spread the glazed almonds on the prepared baking sheet in a single layer. Cool completely before serving.
Notes
Let the candy coated almonds cool completely on the prepared baking sheet before eating or storing. they will be very hot so be careful!
Be sure to use raw almonds! Coated almonds will not stick to them.
If you are not comfortable with boiling until the sugar syrup loses its sheen, feel free to use a candy thermometer and cook until the mixture reaches the “softball stage / 235F-245F.
If the almonds come out “gooey” or soft, you didn’t boil all the water out of the mixture and you need to cook them longer next time.
Do not substitute brown sugar for white granulated sugar. There is a moisture difference what will affect the recipe.