Instructions

1. 1
   In a large pan, bring the sugar, water, salt, and gingerbread spice to a boil over high heat, stirring.
2. 2
   Add the almonds and stir constantly from now on.
3. 3
   Simmer until the water slowly evaporates, about 5-10 minutes. The sugar will caramelize, then turn dusty and grainy around the almonds. Reduce to medium heat.
4. 4
   Keep stirring and raise the heat again. Add 2-3 tablespoons of water; the caramel will turn liquid and smooth and coat the almonds in a glossy layer. Watch that the caramel doesn't get too dark.
5. 5
   Spread the candied almonds on parchment paper, separate them, and let cool. Stored in a sealed tin they keep up to four weeks.