Preheat the oven to 400 degrees.
Grease a cookie sheet with the almond oil.
Place the almonds on a separate baking sheet and toast them until they're a light golden brown, about 5 minutes. Set them aside.
In a medium, very heavy-bottomed saucepan, combine the sugar and water and cook over medium-high heat until the sugar liquefies, then turns light golden brown, about 15 to 20 minutes. It should register 238 degrees on a candy thermometer; this is referred to as the soft ball stage. Do not stir, but brush the sugar crystals off the sides of the pot with a wet pastry brush as necessary.
Once the sugar begins to brown, watch it carefully; remove it from the heat as soon as it is the desired color, as the sugar can burn rapidly.
Once the caramel is off the heat, immediately add the almonds to the pot; stir them quickly to incorporate.
Pour this into the prepared cookie sheet, spreading quickly to an even thickness.
Allow the brittle to cool completely; break it into festive shapes.