Sweet and Spicy Almonds (Submitted in Ward Cookbook by Mona Mathis)

2 1/2 cups unblanched almonds
1 1/2 tsp. coarse salt
1 Tbsp. honey
1 Tbsp. olive oil
1/4 cup sugar
1/2 tsp. cayenne pepper
1 Tbsp. water

Preheat oven to 350 degrees. Spread almonds on a rimmed baking sheet; toast until fragrant, about 10 minutes. In a large bowl combine sugar, salt, and cayenne pepper. In a skillet over medium heat, cook honey, water, and olive oil, stirring until combined, 1 minute. Add almonds and toss to coat. Transfer nuts to sugar mixture- do not add extra glaze, toss to coat. Cool in a single layer on a parchment lined baking sheet.