Preheat oven to 300° and line a sheet tray with parchment paper. Measure the almonds out into a bowl so they are ready to add. Mix the topping together in a small bowl.
In a large sauce pan, combine coconut sugar, almond milk, cinnamon and salt. Heat over medium heat until it boils and then boil for 4 minutes. Add in the nuts and stir quickly, coating each nut fully.
Spread nuts on the sheet tray in a single layer and sprinkle the topping over them. Bake 15-20 minutes. Let cool and enjoy.
Store covered at room temperature.