1. Preheat oven to 350º

2. Spread 2 1/2 cups nuts on a rimmed baking sheet; toast until fragrant, about 10 minutes.

3. In a large bowl, combine sugar, salt, and cayenne pepper.

4. In a large skillet over medium heat, cook honey, water and oil, stirring until combined, about 1 minute. Add almonds and toss to coat.

5. Transfer nuts to sugar mixture (do not scrape extra glaze into bowl); toss to coat. Cool in a single layer.


Note: Nuts will keep for up to 2 weeks; let cool completely an store in an airtight container.