Preheat oven to 325°F. Lightly spray cooking spray onto baking sheets and then line with parchment paper.
Pour almonds into a large bowl. Add agave, molasses, vanilla extract, cinnamon, ginger, and cloves. Using a spatula sprayed with cooking spray, mix all ingredients together so that the almonds are evenly coated.
Using a scoop, place almonds in a single-layer on baking sheets. I used a scoop instead of just pouring because there was excess agave/molasses mixture at the bottom and I didn’t want the almonds to be too goopy on the baking sheets.
Sprinkle almonds with a bit more cinnamon and bake for about 15 minutes. They make take more/less time depending on how your oven runs (mine runs a bit hot), so keep a close eye to prevent burning (you saw that warning picture, right?)
Let cool completely on tray so they crisp up.
Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.