Place the almonds on a large baking tray in a single layer and pop into a cold oven.
10 oz whole almonds
Turn the heat up to 175C/350F/Gas Mark 4.
Leave the almonds in the oven to bake for 10 – 15 minutes until they smell amazing and have a taken on colour. Stir the almonds so both sides are cooked evenly.
Add the sugar and salt into a mixing bowl and stir well. Divide the mixture into 2 portions.
2 oz sugar, ½ tsp salt
Place a small saucepan over a medium high heat and add the water, honey and almond oil. Bring to a boil and add the almonds.
45 ml honey, 45 ml water, 1 tbsp almond oil
Stir constantly until the almonds have absorbed the liquid which should d be around 4-5 minutes.
Tip the almonds into the one of the sugar/salt portions. Add the second portion over the top to cover the almonds.
Shake the bowl making sure the almonds are fully covered.
Transfer the coated almonds onto greaseproof paper to fully cool.