Whisk together the garlic, red wine vinegar, maple syrup, Dijon mustard, red pepper flakes, and oregano in a bowl.
In a frying pan over medium, add the almonds, agave, cayenne, salt, and pepper.
Transfer to parchment paper and squish together. Once set, break into clumps.
Stir constantly until browned and caramelized, 2 to 3 minutes.