Start base: To a large pot add the sugar, water, cinnamon and cocoa powder. Bring to a boil.
Stir in almonds: Add the almonds to the pot and reduce the heat to medium. Reduce the liquid until the sugar is dry and powdery while stirring constantly.
Glaze almonds: Keep stirring until the sugar liquifies again and covers the almonds with a shiny glaze (this will take up to 15 minutes).
Cool: Spread the almonds on the lined baking tray and let cool completely.
Add some water along with your sugar. This will make it easier to really dissolve, plus all the water will evaporate later on anyways.Don’t overdo it with the heat. Medium heat is plenty, don’t assume nothing is happening – you just need a lot of time and persistence for this recipe.Anticipate the white powderiness. The almonds WILL look white and powdery at one point – it’s part of the glazing process. The important part: You mustn’t take the almonds out of the pot while they’re still white and powdery. Keep stirring! They will turn glossy and perfect.Be patient. Very, very patient. And prepare yourself for 15 minutes of non-stop stirring. The reward is pretty amazing.Keep the cooled nuts in an airtight jar or container at room temperature. The nuts keep for a month, but they most certainly vanish faster around here!