Crunchy roasted almonds seasoned with ginger, sesame oil, chile, soy sauce and Worcestershire sauce. Savory, slightly spicy and deeply toasted, these make an easy snack to serve with drinks or set out as an appetizer.
 |
| Ginger Almonds |
Yield: 1 pound, approximately 4 cups
Prep Time: 10 minutes
Cook Time: 27 minutes
Cooling Time: 30 minutes
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
Instructions:
- Preheat the oven to 250°F.
- Combine the ground ginger and kosher salt in a large mixing bowl. Set aside.
- Heat the olive oil and sesame oil in a 12-inch sauté pan over medium-low heat.
- Add the arbol chile and cook, stirring frequently, until it becomes fragrant, about 30–45 seconds.
- Add the almonds and cook, stirring frequently, until lightly toasted, about 5 minutes.
- Add the soy sauce and Worcestershire sauce. Continue cooking until the liquid has reduced slightly and the pan looks dry, about 1 minute.
- Immediately transfer the almonds to the bowl containing the ginger and salt. Toss thoroughly to coat.
- Spread the seasoned almonds in a single layer on a parchment-lined half-sheet pan.
- Bake for 20 minutes.
- Transfer the pan to a cooling rack and allow the almonds to cool completely, at least 30 minutes.
- Store in an airtight container for up to 1 week.
Tip: Be ready to transfer the almonds to the ginger mixture as soon as the soy and Worcestershire sauces have reduced. Tossing them while they're still hot helps the seasoning adhere evenly.
Source: Alton Brown, 2009