Preheat oven to 350 degrees and line a baking sheet lined with parchment paper or a Silpat. Roast the almonds for 10 minutes (stirring them once or twice while they are roasting so they don't burn), until richly browned. Let cool completely.

In a small bowl, mix together sugar, cinnamon, and salt. Set aside.

Add honey, water, oil and vanilla to a saucepan and boil over medium-high heat, whisking constantly. Add almonds and stir constantly until the nuts have absorbed most of the liquid, about 3 minutes. Add 1 1/2 tablespoons of sugar mixture and stir until sugar has caramelized, about 1-2 minutes. Remove from heat.

Immediately transfer almonds to the large bowl and sprinkle the remaining sugar mixture over the nuts. Toss to coat evenly. Spread the almonds in a single layer on parchment paper or a Silpat lined baking sheet and let them cool completely and the coating harden. If the almonds will stick to each other, place them in an airtight container or plastic bag and give it a shake.