Preheat oven to 325F degrees.

Arrange almonds in a baking sheet and roast for about 10-15 minutes, or until a nutty aroma wafts out of the oven.

In a saucepan, combine the brown sugar, water, cinnamon, ground cloves and salt and cook, over medium heat, until the sugar melts and the mixture thickens slightly. Add the warm almonds and mix well until all the almonds are coated with the sugar mixture.

Spread the spiced almonds in a baking sheet lined with parchment paper and bring to the fridge to cool for 20 minutes.

While the almonds are cooling, melt the chocolate using a double boiler or in 30 seconds increments in the microwave (stirring after each time).

Remove the almonds from the fridge and break apart any clumps. Dip each almond in the melted chocolate and place them in the parchment paper lined baking sheet. If you, like me, are not as patient, you can place all the almonds in a bowl and add the melted chocolate, stirring so all the almonds are coated. They won’t look as perfect, but they will taste just as good!

Place the chocolate covered almonds in the fridge to cool, for at least 30 minutes.

Once they are set, transfer to an airtight container (or cute glass containers for gifting) and store in the refrigerator until ready to eat.