Line a baking sheet with aluminum foil; grease foil. Set aside
In a small bowl, combine the cinnamon, allspice, salt and cayenne; set aside.
In a large skillet, combine the almonds, sugar and butter. Cook, stirring, over medium heat about 10 minutes, or until the sugar melts and turns a rich brown color. Remove from heat and immediately stir in the spice mixture. Quickly spread the almonds on prepared pan. Let cool completely, then break into small clusters or individual almonds.
Notes
Store in a tightly covered container for up to 2 weeks.