Place the water, sugar, ground ginger, nutmeg, cinnamon, cloves, salt and allspice in a skillet over medium high heat.

Bring the mixture to a boil and then reduce to medium heat.

Pour the almonds and vanilla into the skillet, and continue to cook, stirring often, until the water is almost completely gone.

Once the mixture starts to look shiny, pour it into a single layer on an aluminum foil lined baking sheet, and let cool.

Break apart and serve.