4 c. blanched almonds
1/2 c. butter
4 tbsp. soy sauce
4 tbsp. dry sherry
1/2-1 tsp. ground ginger
Garlic salt to taste

Spread almonds on ungreased cookie sheets. Toast for 20 minutes at 300 degrees. Melt butter and add soy sauce, sherry and ginger. Pour over almonds. Toast stirring occasionally to coat evenly, for 10-20 minutes. Spread out on brown paper to dry. Sprinkle with garlic salt. Yields 4 cups.