1Heat oven to 350°F. Place almonds in single layer in ungreased 15x10x1- inch pan. Bake 10 minutes or until toasted and fragrant.
2In 10-inch nonstick skillet, heat water, honey and oil to boiling over medium heat. Stir in toasted almonds. Cook 3 minutes, stirring constantly, until liquid evaporates. Sprinkle sugar and salt over almonds; cook 5 minutes, stirring constantly, until almonds are reddish brown and coated. Remove from heat.
3Spread nuts on cooking parchment paper; cool 10 minutes. Break nuts apart; cool completely. Store tightly covered at room temperature.