Mix together coconut oil, maple syrup, vanilla, cinnamon, nutmeg, salt and cayenne in a large mixing bowl.
Add in raw almonds and toss/mix until well combined.
Line 6 quart slow cooker with parchment paper.
Add in nuts and spread to even layer.
Cook on low for 2 hours and 30 minutes, stirring every 20-30 minutes.
Add water to slow cooker and stir. Continue to cook on low for 30 minutes with lid off slow cooker, allowing water to evaporate--this will help crystallize the sugar on the nuts.
Once cook time has elapsed, remove nuts from slow cooker and place on large cookie sheet, lined with parchment paper. Spread nuts out to even layer and allow to cool and harden for 1 hour before storing in air tight container.
Store nut in air tight container for up to 2 weeks.