How to cook
To peel the almonds, blanch them in boiling water in which you've dissolved 1 teaspoon baking soda. Then rinse them under cold water - the shells fall off easily, when you rub them with your hands. Dry the nuts.
In a deep pot, mix 1 cup of sugar with the almonds. Put them on the stove and stir until the sugar gets lightly caramelized. Pour 9 cups of water in a large bowl and add the remaining sugar and the corn flour. Add the caramel to the almonds. Start patiently stirring until thickened.
Pour in the olive oil and continue stirring until the oil is completely absorbed. Spread the prepared mixture into bowls or a large cake form, as desired. Leave it to cool and serve it sprinkled with cinnamon and crumbled nuts.