Preheat the oven to 325°F

In a medium skillet over medium heat, heat the honey, butter and 1/2 tsp kosher salt until melted and simmering.

Remove from heat and add the almonds and stir until they're completely coated

Let the almonds sit while you line rimmed baking sheet with parchment paper

Turn the almonds out onto the baking sheet and spread them out.

Bake for 10 minutes, then stir. Bake another 5 minutes, stir. Bake 5 more minutes and remove from the oven.

While the almonds bake, mix the chipotle powder, cinnamon, garlic powder and sugars.

Line a counter or additional baking sheet with parchment.

Once you've removed the almonds from the oven, toss the hot almonds in the spice mix until fully coated.

Pour them out onto the parchment lined cooling area and carefully spread them out, separating them as best you can.

Immediately sprinkle with 1 Tbsp kosher salt and dried rosemary.

Allow to cool completely before serving.