Add the sugar and espresso to a large, heavy non-stick frying pan and gently heat until the sugar is dissolved. Add the almonds and simmer, stirring all the time, allowing the syrup to reduce and thicken. To test if it is done dab small amounts of the syrup onto a plate, when ready it will set to a hard caramel. Turn out onto baking tray covered with a sheet of baking parchment, using two forks to separate the nuts. Take care the sugar syrup is hot and very sticky!

When set store in an airtight jar.