Inspired by a honey-roasted almonds recipe Mom cut out from the
newspaper.

Stir together and bring to boil:

 1/4 c maple syrup (I've only tried this with the real stuff, Grade B)
 2 t oil
 possibly a t or two of water

Lower heat some and stir in 

 1 pound roasted almonds.

Cook over low-to-medium till they've absorbed or gotten coated in most
of the syrup - such that there's not really a puddle of it in the
bottom of the pan.

Have ready, mixed together:

 1/2c sugar
 1 t salt

Now, somehow, you've got to coat the sticky almonds with the
sugar/salt.  The HRA recipe suggested spreading them out on a cookie
sheet and dusting them with it.  I didn't want to have to clean a big
cookie sheet.  Dumping the s/s in the almond pot leads to some
clumping of coating and much unevenness.  One compromise would be: in
a large flat bowl you might like to store or serve them in, layer the
sticky almonds with the sugar/salt, then toss together gently.

You can't go too far wrong.  These are seriously worth making.