Preheat oven to 375 Fahrenheit. Line a baking sheet with parchment paper and lightly mist with cooking spray; set aside. Measure out the almonds and pour them into a bowl.
In a small saucepan over low heat, warm the maple syrup. Coat almonds with heated maple syrup, stirring well.
Mix the coconut sugar, cinnamon, and salt together in a small bowl. Sprinkle over the almonds and mix with a spoon, coating well.
Pour the coated almonds onto the parchment lined sheet and spread evenly into a single layer.
Pop into the preheated oven and roast for 10 minutes.
Remove from oven, loosen almonds from the parchment and stir around.
Let them sit for 10 minutes to come to room temperature before serving or packaging.
Notes
*If you don't have coconut sugar you can substitute any granular sugar instead.
Store these candied almonds in an airtight container for up to 2 weeks.