Preheat
oven to gas mark 6/200º C. Rub the almonds with a dry cloth.
Bring sugar and water to the boil and add the cinnamon. Stir
in the almonds and simmer for 20 minutes. Cool for 1 minute
then add the rose water.
Return
to the heat and cook until the sugar is completely dissolved
and sticks to the almonds. This will take about 5 minutes.
Line 2 baking sheets with greased aluminum foil. Pour the
almonds onto the foil and separate them very quickly with
two forks.
Place
the baking trays in the preheated oven for 5 minutes to
glaze the almonds. Remove the almonds from the oven and
leave to cool.
Note: Should the sugar crust fall of the almonds, bring
the sugar to the boil with two tbsp water and repeat the
process.
