2. Combine the ginger and salt in a large mixing bowl and set aside.
3. Chop up the arbol chile until most pieces are around 1/8". I usually use dried chile.
4.Heat the olive oil and sesame oil in a medium-large saute pan over medium-low heat. Add the arbol chile and cook, stirring frequently, until the chile begins to give off an aroma, 30 to 45 seconds.
5. Add the almonds and cook, stirring frequently until lightly toasted, approximately 5 minutes.
6. Add the soy sauce and Worcestershire sauce and cook until reduced slightly and the pan looks dry, approximately 1 minute.
7. Immediately remove the nuts to the large bowl and toss with the ginger mixture.
8. Spread the coated nuts into a single layer on a half sheet pan lined with parchment paper and bake in the oven for 20 minutes. Remove the pan to a cooling rack for at least 30 minutes or until completely cool.
9. Keep dry in a sealed container and it'll easily last a few weeks, that is if it hasn't been eaten long before.