- Prepare the heavy bottom pan on a stove top to roast the almonds.  
- For that heat it on medium to high flame first and then lower the flame. 
- Now add the whole almonds in dry pan and spread it in single layer.  
- Keep stirring it throughout to ensure even browning and prevent burning. 
- In 3 to 5 minutes the almonds should be fragrant and color turned to golden brown. 
- Keep an eye on the almonds, as they may burn quickly and turn bitter in taste. 
- Once done your pan roasted almonds are ready. Transfer it to a plate, let it cool down and keep it aside. 
- Meanwhile in a pan combine honey, oil and water and bring it to boil on medium heat. 
- To this, add pan roasted almonds and stir them into the boiling mixture. 
- Cook till all the liquid is absorbed by the almonds, this takes around 5 minutes. 
- Once coated well, take out the almonds from stove top and transfer them onto a parchment/butter/waxed paper to cool down. 
- While the almonds are cooling down, combine sugar and salt in a bowl to sprinkle on top of candied almonds. Set aside. 
- Next, sprinkle the sugar-salt mixture over the almonds. Make sure every almond is coated well. 
- Allow it to dry completely. After that, store in an airtight container. Use it as a snack or garnish over ice cream by chopping them in small pieces.