Ginger Almonds

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I just made these almonds, and they are fantastic. I substituted a half tsp of red pepper flakes and 1 tsp of chili powder for the arbol chile. I think next time I'll use smoked sea salt instead of kosher salt. Thanks!

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I normally love salty food, but this recipe was just full of salt. I followed the recipe just as it was written, even using low sodium soy sauce. I love Alton Brown and love most of his recipes, but if I make these almonds again I will need to do some serious adjustment with the seasonings.

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These just came out of the oven, and they are fantastic. I substituted the dried arbol chile for 1 1/2 teaspoons of chili powder, and it had perfect flavor. Thank you, Alton! This one's another keeper! :

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The hardest part of this recipe was NOT finishing it before the cooking in the oven step! I made a few tweaks: used a mixture of nuts (almonds, pecans, cashews, sunflower seeds, used red pepper flakes (~ 1/4 t instead of the chile, added 1/2 t. each garlic and onion powder, increased soy sauce to 1 1/2 T and omitted Worcestershire sauce. This is a great snack! Next time, I'm gonna try with some chili powder and lime juice. Thanks for another great recipe!

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I just pulled a batch of these almonds from the oven and the aroma is fantastic! They are just delicious! Crunchy and slightly hot, with that "umami" quality that can be hard to find in a snack. Very satisfying. I'm just sad my husband can't have any due to a nut allergy.

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The one and only smoothie recipe you'll ever need! So delicious with the soy milk too!

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These almonds have a wonderful taste and they are so addictive. I'll be making these regularly. Thanks Alton, you are my favorite!

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These have a nice, subtle flavor that is a little bit spicy, a little bit salty but not overwhelmingly seasoned. I used regular soy sauce, not low sodium. Theywere much more tasty the scond day after they'd been stored airtight for a bit.

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Couple of things about this recipe. First of all, I didn't have low-sodium soy sauce so I used regular soy sauce. Secondly, I thought 1 tablespoon of ginger seemed like a lot since I normally use a teaspoon or less in recipes. So, I only used 2 teaspoons of ginger but I think it could have used the whole tablespoon.

I found the nuts to be tasty but salty. I used 1 teaspoon of salt it called for but used sea salt instead of kosher salt. I don't know if that made a difference or whether the soy sauce made it taste too salty.

What did everyone else think? Next time, I may cut down on the salt if I use the regular soy sauce. But, it is worth making again.

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I don't know how anyone could say these have no flavor. I substituted the sesame oil for omega-3 oil, but otherwise followed it exactly. Fantastic! You'd have to have no taste buds to not taste anything with this recipe!