Method
Step 1
Line a baking tray with baking paper.
Step 2
Heat up a non-stick fry pan.
Step 3
Add all dried spices and salt and cook over a medium heat for 1-3 minutes, stirring constantly, until fragrant.
Step 4
Add almonds to pan and stir briskly for a minute or two to heat them up.
Step 5
Add rice malt syrup and stir briskly to combine with the spice mixture. This will take a minute or two.
Step 6
Turn out on baking tray to cool at room temperature, then break into small pieces.
Step 7
Keeps well in an air-tight container for a week.