Place everything in a pot and make it boil over medium heat.

Mix constantly until the syrup thickens. You'll notice that the bubbles don't rise up to the surface anymore and that you can see the bottom of the pot when stirring.

Remove from the heat and keep stirring. At this point, you can add the spices. You will notice that the mix will thicken and become cloudy to then form a fine sugar on top of the almonds.

Remove the almonds from the pot using a slotted spoon to leave behind the excess sugar.

Once completely at room temperature (they won't become crunchy until fully cooled down) keep them in an airtight container at room temperature.