Ginger Almonds

Name: Ginger Almonds
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H27M0.000S
Total time: P0Y0M0DT1H7M0.000S
Yield: 1 pound or approximately 4 cups
Ingredients: 1 tablespoon ground ginger; 1 teaspoon kosher salt; 2 teaspoons olive oil; 1 teaspoon dark sesame oil; 1 dried arbol chile, stemmed and broken into small pieces; 1 pound whole natural almonds; 1 tablespoon less-sodium soy sauce; 1 tablespoon Worcestershire sauce

Getting reviews...

Save Recipe

Level: Easy
Total: 1 hr 7 min

Prep: 10 min
Inactive: 30 min
Cook: 27 min

Yield: 1 pound or approximately 4 cups

Level: Easy
Total: 1 hr 7 min

Prep: 10 min
Inactive: 30 min
Cook: 27 min

Yield: 1 pound or approximately 4 cups

Ingredients

Deselect All

1 tablespoon ground ginger

1 teaspoon kosher salt

2 teaspoons olive oil

1 teaspoon dark sesame oil

1 dried arbol chile, stemmed and broken into small pieces

1 pound whole natural almonds

1 tablespoon less-sodium soy sauce

1 tablespoon Worcestershire sauce

Directions

WATCH

Watch how to make this recipe.

Heat the oven to 250 degrees F.
Combine the ginger and salt in a large mixing bowl and set aside.
Heat the olive oil and sesame oil in a 12-inch 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. Add the almonds and cook, stirring frequently until lightly toasted, approximately 5 minutes. Add the soy sauce and Worcestershire sauce and cook until reduced slightly and the pan looks dry, approximately 1 minute. Immediately remove the nuts to the large bowl and toss with the ginger mixture.
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. Store in an airtight container for up to 1 week.