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