Preheat the oven to 425 degrees. In a small cup combine the syrup and liquid smoke and stir. In a bowl, add the almonds and pour the liquid over them, stirring until they are evenly coated. Line a baking sheet with parchment paper and pour the almonds onto it and spread them out evenly. Bake for 5 minutes on the center rack. After 5 minutes, remove the pan and stir the almonds with a rubber spoon or spatula, so the bottoms can cook. Place back in the oven for two more minutes. Watch and smell them closely so they don't burn. Use a timer, because they quickly can over cook!

Remove them from the oven and immediately transfer them to a plate, using a rubber spatula. They will be sticky and clumped together. Over the next 5-10 minutes as they cool, break them apart from each other. They will cool and no longer stick to each other. Store them in the fridge and they will be a lot less sticky.