In a medium pot mix together sugars with cinnamon.
Pour the cold water and bring it to boil without stirring.
Turn the heat to medium (I am using 6 out of 10), add the almonds and keep on stirring until the sugar carmelizes. Transfer the almonds into a backing sheet, spread them and let the ret for few minutes until the cool down.
If you stir too long: add a bit water and keep on stirring until the sugar caramelizes again.