In a large microwave-safe bowl, heat honey and coconut oil at low power for 1 minute or until it has a runny consistency. Stir in the cinnamon until combined.
Bake for 10-12 minutes or until golden brown and fragrant, tossing a few times while in the oven. Let the almonds cool completely (the mixture will harden up during this time).
Break the almonds into pieces and place in a bowl. Add salt and toss until evenly distributed. Store in an airtight container in the fridge for up to two weeks.