A second coating of sugar is added at this point.
Pour the reserved 1/3 cup sugar over the almonds and stir. Keep stirring, watching the sugar melt and coat the almonds.
Fresh almonds will start crackling or popping about now. This is residual water in the water expanding or escaping. If the almonds are older, there will not be as much noise.
Keep stirring until the almonds are fairly shiny, but still a bit lumpy. They will stick together but you will separate them later. When they are shiny, but not burnt (this takes careful watching and decisiveness) remove from heat.
