To make the Torroncini sugar coating, combine the sugar and honey in a medium-sized saucepan over medium heat. Continuously stir until the sugar has dissolved and mixture is smooth (approximately 5-10 minutes). Add the almonds into the saucepan and carefully stir with a wooden spoon, continuously turning to coat evenly. Cook over the heat until the Torroncini sugar coating is a golden caramel colour (approximately 10-15 minutes).
Use a wet sponge to wipe 2 large trays or a large work surface. Lightly oil the trays or work surface with sunflower oil.
Turn out the sugar coated Torroncini onto the oiled tray or work surface and use a wooden spoon to spread the Torroncini out to a thickness of 2cm. Sprinkle with hundreds and thousands on top. Leave to cool for about 5 mins, then cut into small pieces 5cm x 5cm to serve – buon appetito.
Note: When cold, Torroncini are harder to cut into pieces. It can be stored in an airtight container and keeps fresh for up to 7 days.