Preheat the oven to 350F (176C). Line a baking sheet with parchment paper.
Spread the almonds evenly over a parchment paper. Put the baking sheet in the oven and bake almonds for 15 minutes until golden brown. Stir halfway through the baking time. (NOTE: Watch for almonds not to burn. When they become fragrant and smell roasted, they are done).
In meantime, in a small mixing bowl, mix coconut sugar, cinnamon, salt, and cayenne pepper. Set aside.
Take the almonds out off the oven. Let them cool for 5 minutes.
In a large mixing bowl, add melted and cooled coconut oil and maple syrup. Stir until mixture is smooth. Add in almonds and stir until almonds are thoroughly coated.
Add in coconut sugar mixture. Stir well, until the almonds are fully coated with mixture.
Pour almonds onto the prepared baking sheet.
Spread almonds over a parchment paper (you can reuse parchment paper from roasting). Let the coating on roasted almonds cool and harden before serving.