Toast the almonds in the oven until they reach a light golden brown. Remove them from the oven and allow them to cool. Grind the cool almonds in a food processor; as the almonds turn into more of an almond butter, add in the powdered sugar and honey. Continue to process the mixture until you reach a pretty thin paste consistency. You want the almonds to release their oils! Line a loaf pan with wax paper for easier removal later on. Place the mixture in the pan and cover it with a cotton cloth to absorb some of the oils that the mix is going to release. Let the turrón rest with the cotton cloth for a couple of days. Remove the turrón from the mold and enjoy!