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.