Measure almonds onto the center of the other sheet pan. Drizzle the oil and honey over the almonds. Sprinkle with ¼ teaspoon salt. Place pan in the oven for three minutes then stir to thoroughly coat the almonds. Spread the almonds out to an even layer.
Place the almonds in the preheated oven for 3 minutes, then remove and stir well to make sure all the almonds are coated with the honey mixture.
Remove the nuts from oven and transfer to the clean parchment paper, leaving any pooled honey/oil on the pan. Sprinkle the nuts immediately with the sugar/cayenne mixture and toss with two spoons till nuts are thoroughly coated. Spread nuts to a single layer and cool completely. Transfer to an airtight jar or container, leaving any excess sugar on the pan.
See Café Tips above for further instructions and more detailed tips.