Whisk the egg whites until frothy with a fork in a shallow bowl.
Pour the whole almonds into the egg white mixture and stir with the fork until they are completely coated.
Leave the almonds to sit for a while until most of the egg white has soaked into the almonds. The almonds should be coated and sticky, ready for the spices.
Place the spices and sweetener in a cup and stir to combine evenly, then sprinkle over the sticky almonds.
Turn gently with the fork so the almonds are coated with the spices.
Line a baking tray with some kind of non stick liner or non stick baking paper.
Place the spiced almonds on the lined baking tray making sure they are evenly spaced, and aren't sitting in clumps.
Bake at 130C/260F for 10 minutes, turning half way through. You only need the egg whites to cook and completely dry out to help the storage. You don't want any dampness remaining or these will not stay fresh.
Can be stored in a sealed glass jar for up to a month.