I've seen 2 main versions:
...Using egg white to coat the almonds with a cinnamon-sugar mixture, then baking. This version does not appear to be used commercially.
...Use water to candify the mixture on the stovetop. I wonder if these come out as crunchy due to the water and non-baking method.
Which version have you made?
What are the pros/cons of these 2 methods (or other ones you know of)?