Place almonds in a shallow baking pan. Bake at 250° for 15 minutes or until lightly toasted. Remove from oven, and set aside.
Combine sugar and water in a medium saucepan. Cook over medium heat, stirring occasionally, until mixture reaches soft ball stage (240°).
Remove from heat, and place pan over hot water to keep warm. Working rapidly, dip almonds, a few at a time, into hot syrup. Remove, one at a time, using a fork or candy dipper. Place on waxed paper to harden. Let cool completely. Remove from waxed paper, and store in an airtight container.