I've made these twice in the past couple months because I really enjoy them. They have just a hint of smokey spice to them. My only complaint is mine end up stickier than I'd like in the end. It's a good excuse to eat a couple extra because they're stuck together.
1 1/2 cups raw, unblanched almonds
1 Tbsp. sugar
1 1/2 Tbsp. honey
1/2 tsp. chile powder
1/4 tsp. cumin
1/4 tsp. salt
Line a large baking sheet with parchment paper. Place almonds in a medium skillet, and cook over medium for 6 minutes or until lightly toasted. Make sure to stir frequently.
Combine remaining ingredients together in a 2-cup glass measure. Microwave for 30 seconds. Add mixture to the pan, and cook 2 minutes, stirring constantly.
Arrange almonds on the baking sheet in a single layer. Let stand 10 minutes, and then break apart any clusters.