In a non-stick skillet over medium heat, roast the nuts in the oil for about 5 minutes, stirring frequently. Add the honey and spices. Continue roasting for 1 minute, stirring to coat. Remove from the heat. Sprinkle with the fleur de sel and mix thoroughly.
Spread the nuts on a silicone mat or sheet of parchment paper. Let cool completely before serving. The roasted nuts with honey and sumac will keep for 1 month in an airtight container at room temperature.