2 T. chili-infused oil
1 T. sugar
1 tsp kosher salt
2 C blanched whole almonds

Preheat the oven to 350. In a medium bowl, stir the oil, sugar, and salt to blend. Add the almonds, and toss to coat. Arrange the almond mixture on a large, heavy baking sheet, spacing the almonds evenly. Bake, stirring occasionally, until golden brown, about 15 minutes. Serve warm or at room temperature.