Preheat oven to 300 degrees F. In a large skillet over medium flame, heat the olive oil.

Stir in the sugar, rosemary, cayenne, ginger and salt. Stir and cook just until the sugar melts, about 1 minute. Remove from the heat.

Stir in the almonds, coating them evenly with the rosemary mixture.

Spread nuts in a baking sheet.

Bake, stirring every 5 minutes, until the almonds are toasted and crunchy to bite, 15 to 20 minutes.