Put the sugar, instant coffee and cardamom in a stainless steel saucepan and mix together. Add the amaretto and stir. Heat until the mixture boils, then add the almonds and stir well until all the almonds are covered all over. Reduce the heat a little so that nothing burns. Always stir well until the liquid has evaporated and the almonds are crispy covered all around.
Then pour the almonds onto a porcelain plate and immediately separate them with a spoon so that they don`t stick together. Let cool down and enjoy!
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