Toast the almonds in a dry pan for a couple of minutes until golden and releasing their aroma, remove from pan and set aside.
Cut the kumquats into slices and pick out the pips and reserve for your spice bag.
Put the pip and all spices into a small piece of muslin and tie closed.
Place the spice bag, sugar, kumquats and water into a heavy based pan and heat gently till sugar dissolved.
Raise temperature to boil for 5 minutes.
Lower temperature and simmer for 20minutes.
Scoop out the fruit and pack into a sterilised jar along with the toasted almonds.
Half fill the jar with brandy.
Boil the syrup in the pan for 5 minutes then top up the jar with it.
Close jar with tight fitting lid and shake.