Prepare Baking Sheet:

1. Line a sheet pan with parchment paper. Set aside.

Create Caramel Mixture:

1. In a large, heavy-bottomed sauce pan, combine the soft brown sugar, water, vanilla extract, ground cinnamon, ground allspice, ground nutmeg, ground ginger, ground clove, and a pinch of salt.

Bring to a Boil:

1. Over medium heat, bring the mixture to a boil, stirring to dissolve the sugar. Allow it to bubble for a few minutes until the water has mostly evaporated, and the sugar starts to crystallize.

Add Almonds:

1. Gently stir in the raw almonds, ensuring they are well-coated with the crystallized sugar mixture.

Continue Cooking:

1. Let the almonds and sugar mixture cook over medium heat, stirring occasionally. The sugar will re-melt and caramelize, creating a dark and shiny coating on the almonds. Be patient during this process.

Spread on Baking Sheet:

1. Once the caramel has reached the desired darkness without burning, quickly and carefully pour the almond mixture onto the prepared parchment-lined baking sheet. Use a spatula to spread it out, arranging the almonds into a mostly single layer with occasional overlaps.

Cool Completely:

1. Allow the caramelized almonds to cool completely on the baking sheet. The caramel will harden, resulting in a crunchy texture.

Break into Pieces:

1. Once fully cooled and hardened, break the caramelized almond mass into smaller, bite-sized pieces. Be cautious, as the caramel will be very hot.