Preheat the oven to 180°C (350°F) and line a large baking sheet with parchment paper.
Add 60 grams (3 tablespoons) honey to a large pot. Heat on low until the honey is melted, but not bubbling.
60 grams honey
Add 300 grams (2 1/4 cups) almonds, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and crushed cardamom pod. Stir to fully coat the almonds in the honey and spices.
300 grams raw almonds, 1/2 teaspoon cinnamon, 1/4 teaspoon fresh nutmeg, 1 pod cardamom
Tip the nuts out onto the prepared baking sheet and spread into an even layer.
Bake for 10-12 minutes, or until golden and fragrant. The almonds might pop occasionally during roasting, this is normal.
Remove from the oven and immediately add 1 tablespoon coconut sugar and 1/4 teaspoon salt. Stir to coat the almonds. If they stick to the baking paper, carefully remove (the paper won't be hot, but the pan will be) and then mix.
1 tablespoon coconut sugar, 1/4 teaspoon sea salt
Cool fully on the pan. Once cool, store in airtight containers for up to a month.