Toasted Salted Almonds

@steve Thanks for the tip, can't wait to try this!

@Laura Whilst still hot from the oven, mist spray them slightly with brine. The residual heat evaporates the water leaving a thin salt film. The coating now sticks better. HTH

Just made 4 pounds of these for the holidays...they've proven to be a huge hit and I had a lot of people request them again this year.
Per the below: I always reduce the oil now to 3 TB per pound of almonds. I use Morton's Kosher Salt, not Diamonds, because it is smaller and sticks better. Even so, as people noted, some of the coating falls off. The best way to get most of it to stay on is to cool the almonds on the baking sheets, overnight -- let them dry out -- stir them the next day, rearrange into an even layer and let them sit for another 12 hours for so.

Just wondering if anyone else has found that the salt mixture falls off and collects at the bottom of the bowl or jar. The almonds still taste good but the seasoning doesn't seem to adhere.

I liked this recipe. Agreed though, less oil may be better. I have found that after a few days in a can, the nuts dry out quite a bit. I did without the sugar and added a few dashes of chili powder, I bet paprika, cumin, vel. sim. would also be nice. amount of salt was perfect. these will be my staple for a snack with a cocktail. interested in trying other nuts with this concept.

I made these and also found I needed to reduce the amount of oil. I also found that the salt a sugar just fall to the bottom of the bowl after roasting. I added a little smoke paprika.

I made these before and didn't look at the comments and I will also reduce the amount of oil the next time. I added some fresh chopped rosemary and it was great. Such an easy recipe and everyone loved them. Cooked them a bit longer than called for, but maybe that's due to my oven.

I made these last night and wish I had read the comments below first. I found that it was way too much oil as well and also that the sugar did not dissolve in the oil. In the end they tasted fine, because how can a roasted almond not taste good, but this recipe didn't really work for me.

I made these earlier today and I had some problems. The amount of oil seemed to be too much? After baking I scooped the almonds with a slotted spoon and let them drain on paper towels. But the salt and sugar never dissolved into the oil, so it remained in puddles of oil in the pan.
I think in the future I would use 3 T. maximum of oil, maybe even less, and maybe roast the nuts in the oil alone, then sprinkle with the salt and sugar while hot just out of the oven.
Another mistake was thinking that if I cooked them longer then the sugar would dissolve. I baked them for almost 18 minutes and I thought they were overdone (although my husband liked them dark roasted!) So I guess I am disagreeing with LHO about longer cook time.
I recommend to anyone trying this recipe for the first time to perhaps try a half batch to find your preferred level of roast/color?
I do like the hint of sugar . . .

These are delicious...just wanted to add that they should be baked in a single layer on a baking sheet, and (if you're using almonds) you really do want them to be as dark as the ones in the photo--but it took mine closer to 20 minutes to get there.