In a flat bottomed skillet, spread out the almonds.
Heat the pan on med-low for around 5 minutes until you start to smell the nutty aroma of the almonds.
One one side is lightly toasted, stir the almonds and allow them to dry-roast for another 3-4 minutes.
In a separate bowl, mix together the coconut sugar and the spices.
Move the almonds to one side of the pan and add the sugar mixture.
Add around 5 tbsp of water and stir to dissolve the sugar.
Mix sugar mixture together with the almonds to ensure each almond is properly coated.
Optionally, add 1 tbsp coconut oil. This just ensures the almonds don't stick together.
Once the almonds are evenly coated and all the liquid has evaporated, transfer to a baking rack, lined with wax paper or parchment paper and let them cool.
Sprinkle a little coconut sugar on top to add a nice textural element to the nuts.
The almonds will crisp up as they cool. Transfer them to jars or enjoy them as a fun holiday appetizer!