1. Preheat the oven to 350°F and line a baking sheet with parchment paper.

2. Roast the almonds for 10 minutes, stirring occasionally to prevent burning. Let them cool completely.

3. Prepare the coating: In a small bowl, mix sugar, cinnamon, and salt. Set aside.

4. Cook the glaze: In a saucepan over medium-high heat, whisk together honey, water, oil, and vanilla until boiling.

5. Coat the almonds: Add the almonds to the saucepan, stirring constantly until they absorb most of the liquid (about 3 minutes).

6. Caramelize: Stir in 1½ tablespoons of the sugar mixture and continue stirring until the sugar caramelizes (1-2 minutes). Remove from heat.

7. Finish: Transfer almonds to a large bowl and toss with the remaining sugar mixture. Spread in a single layer on a parchment-lined baking sheet and allow to cool completely.

8. Store: Once fully cooled, store almonds in an airtight container or plastic bag.

Notes

• Store at room temperature in an airtight container for up to 2 weeks.

• Perfect for snacking, gifting, or adding to Spinach Apple Salad

• For extra crunch, roast the almonds slightly longer, but watch carefully to prevent burning.

• Try using different spices like nutmeg or cardamom for a unique twist!