|Blanched almonds||1 1⁄4 Pound (625 Gram)|
|Butter||2 Ounce (50 Gram)|
|Soy sauce||2 Tablespoon|
|Dry sherry||2 Tablespoon|
|Ground ginger||1⁄2 Teaspoon|
|Garlic salt||To Taste|
Spread the almonds in a shallow baking tin and toast in a preheated oven for 20 minutes.
Meanwhile, melt the butter in a saucepan.
Stir in the soy sauce, sherry and ginger.
Pour over the almonds and continue toasting, stirring occasionally, for 15-20 minutes.
Sprinkle with garlic salt to taste, then spread out on absorbent kitchen paper and leave to dry and cool.