Spread the almonds in a single layer in a shallow ungreased baking pan and place in cold oven.
Bake at 350 F degrees, stirring occasionally, until the color of the nuts is a light tan, 12 to 15 minutes. Remember that the nuts will continue roast a little more after they are removed from the oven, so a little under roasted is better than over roasted.
Set the roasted almonds aside.
Thoroughly mix the sugar and salt.
Stir together the honey, water and oil in a medium-size saucepan and bring to a boil over medium heat.
Stir in the roasted almonds and continue to cook and stir until all of the liquid has been absorbed by the nuts, about 5 minutes.
Working quickly transfer the almonds to a medium-size bowl into which some sugar mixture has been sprinkled. Sprinkle the remaining sugar mixture over the almonds and toss until they are evenly coated.
Spread the almonds out on wax paper and let cool completly.
When cool, store at room temperature in a tightly covered container or plastic bag for up to two weeks.