Line a rimmed baking sheet with parchment. Place the almonds in a small bowl; set aside.
Clip a candy thermometer to the inside of a deep 3- to 4-qt. saucepan. Combine the sugar and pomegranate juice in the pan and boil over medium-high heat, swirling the pan occasionally, until the sugar is melted. Stir in the corn syrup. Continue to cook, brushing down the sides of the pot with a moistened pastry brush to prevent crystallization and adjusting the heat as needed to prevent boiling over. Remove from the heat when the mixture registers 305 degrees (hard-crack stage) on the thermometer, about 45 minutes.
Working with 1 pear at a time and holding on to the skewer, dip the pear into the sugar syrup, tilting the pan and rotating the skewer to coat the fruit in a thin, even layer. Lift the pear and twirl gently and carefully over the pot to let the excess drip off. Immediately dip the bottom half of the pear into the almonds and stand almond end down on the prepared baking sheet. Let cool for 10 minutes at room temperature before serving. Repeat with the remaining pears, reheating the sugar syrup over low heat as needed to restore fluidity.