Combine the sugar and water in a medium, heavy saucepan, being careful not to splash sides of pan. Stir gently over high heat just until the sugar dissolves (do not stir beyond this point). Using a clean pastry brush dipped in water, brush inside walls of pan to loosen any sugar particles.
Cook sugar mixture over high heat until light golden brown (about 10 to 15 minutes; do not leave unattended). Remove pan from heat; gently stir in almonds. Immediately pour almond mixture onto a jelly roll pan coated with cooking spray. Cool completely, and break into pieces.
Note: Store in an airtight container up to 5 days.