In a large skillet combine the sugar, cinnamon and water over medium-high heat until the sugar has dissolved.
Add the almonds and stir constantly with a spoon or spatula, coating the almonds with the syrupy mixture.
Keep stirring until the sugar crystallizes. Stir continuously. About 8 minutes.
Remove the pan from heat and scoop the almonds onto wax or parchment paper.
Break apart almonds if they are in clumps.
Let the cinnamon almonds cool for a few minutes before serving.