1. Toast the whole spices in a dry sauté pan until aromatic. Place them in the cheesecloth and tie with the twine to form a spice bag. Place the bag in a medium size sauce pan with the sugar, maltose, salt, and 2 cups of water and bring to a boil over high heat. Cover tightly and reduce the heat to a simmer. Simmer for 10 minutes, then add the almonds. Stir to combine and simmer until the liquid reduces to 1 cup. Skim constantly to remove any grey foam that comes to the top of the liquid.

2. Remove the spice bag. Drain the almonds by pouring the liquid through a colander with large holes. Discard the syrup.

3. Heat 3" of oil in a heavy sauce pot to about 275°F. You want to maintain this temperature throughout the frying of the almonds. Add the almonds (they will barely bubble at this point). Fry 25 - 30 minutes over low heat until brown and crispy. You will need to stir slowly throughout the frying process.

4. Scoop the almonds out with a wire strainer, and drain them well. Place the drained almonds on an unlined sheet pan, immediately spreading them out in a single layer or they will stick together. When the almonds are cool, transfer them onto a paper towel lined sheet pan and rub with paper towels to absorb any remaining oil. Combine 1 ½ teaspoon sugar with 1 teaspoon five spice powder. Sprinkle the almonds generously with the five spice sugar and kosher salt. The almonds can be kept for a day in an air-tight container.