How can I achieve perfect consistency with honey-roasted almonds?
I find roasting any nut simpler with a bit of glue, some egg white in addition to any flavouring.  I use one egg white mixed with a bit of water per 2C of nuts.  Toss in the egg white, then in the flavour (salt, sugar, honey, spice, etc.), and bake off at 300-350, depending on the size of nut (lower for larger nuts).