Spread almonds on ungreased baking sheet. Toast in preheated 325°F. oven 15 minutes without stirring, shaking or turning; cool.
Reduce oven temperature to 250°F.
Combine soy sauce and honey in narrow saucepan. Bring to boil over medium-low heat. Stir in almonds and cook, stirring constantly, until sauce is absorbed by almonds, 2 to 3 minutes. Remove from heat and add oil. Toss until almonds are well coated; turn out onto baking sheet, separating almonds.
Bake 5 minutes; stir and turn almonds and bake 6 minutes longer.
Cool almonds in baking sheet on wire rack, stirring frequently to keep almonds from sticking.