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1
Put the almonds on a tray and toast in a hot oven for 5 minutes.
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2
Place 500 g. of sugar, 200 ml of water, 2 teaspoons of chocolate, and the cinnamon in a pan.
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3
Stir well and cook over high heat until it begins to boil.
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4
Lower the heat and stir occasionally.
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5
When the sugar reaches 240u00b0F (when it starts forming a lot of foam and balls can be made by blowing in the skimmer), add the toasted almonds.
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6
Remove the pan from the heat and continue to stir.
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7
The sugar will begin to form balls and to cluster with the almonds.
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8
Undo the balls of sugar, remove the almonds and put them in a container.
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9
Cook the remaining sugar in the pan on medium heat until it melts and add the almonds while stirring constantly so it can coat them.
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10
Keep on low heat so that the sugar does not burn.
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11
When the sugar is sticking to the almonds, turn off the heat and sprinkle with two tablespoons of sugar while stirring.
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12
Place the almonds on a tray and separate them from the lumps of sugar.
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13
Pour the clumps back into the pan and add a small amount of water (50-75 ml).
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14
When they start to melt, let them make a light caramel, remove from the heat, and add the almonds again.
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15
Stir until cool.
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16
Place the almonds on the work surface again and release those that are stuck.
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17
While they are warm, strain some chocolate and sprinkle them with it.
