Step 1

Preheat the oven to 240 °F (115°C) and line a baking sheet with parchment paper.

Step 2

Make the syrup. Add the sugar, water, oil, and salt to a saucepan. Heat over medium heat for 2-3 minutes, stirring regularly until the sugar has completely dissolved. Once the sugar is dissolved, remove from the heat.

Step 3

Toss the almonds. Transfer the almonds to a large mixing bowl and pour in the syrup. Using a wooden spoon or spatula, toss to coat the almonds with the syrup.

Step 4

Spread the almonds. Line a large baking sheet with parchment paper. Next, spread the almonds into an even layer on the prepared baking sheet. Note: if there is leftover syrup, simply discard it, do not add it to the baking sheet.

Step 5

Roast. Next, roast the almonds for 1 hour and 50 minutes, stirring every 30-45 minutes. The almonds are done when they are evenly golden brown and just slightly sticky.

Step 6

Toss with sugar. Remove the baking sheet from the oven and sprinkle the remaining sugar and salt. Toss to coat the almonds evenly and allow them to cool for about 1 hour.

Step 7

To store: To keep the almonds crunchy, store them in an airtight container at room temperature. They will stay crunchy for up to 2 weeks.