Preheat oven to 325 degrees.
Spread out almonds in a single layer on a large baking sheet lined with parchment paper. Roast in the oven for 10 minutes.
In a saucepan, melt butter over medium-high heat. Add honey, bring to a boil and cook for 2 minutes.
Stir in almonds and cook another 3 minutes. Stirring often. Remove from heat and spread out onto a piece of parchment. Try to separate nuts as much as you can. Allow to cool until you can handle with your fingers, about 15 minutes.
In a small bowl mix together sugar and cinnamon. Sprinkle half of mixture generously over almonds and toss using your fingers. Repeat with the rest of the sugar-cinnamon mixture and continue to toss and separate almonds.
Allow to fully cool and dry on the parchment for at least 1 hour. Store in an airtight container or bag.
