Ginger Almonds
Serves: 5
Eda Schinner
1 January 1970
Based on User reviews:
53
Spice
48
Sweetness
42
Sourness
48
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 tbsp
Ground Ginger1 tsp
Kosher Salt2 tsps
Olive Oil450 g
Whole Natural Almonds1 tbsp
Soy Sauce (less-sodium)1 tbsp
Worcestershire SauceDirections:
1
Watch how to make this recipe
2
Heat the oven to 250 degrees F
3
Combine the ginger and salt in a large mixing bowl and set aside
4
Heat the olive oil and sesame oil in a 12-inch saute pan over medium-low heat
5
Add the arbol chile and cook, stirring frequently, until the chile begins to give off an aroma, 30 to 45 seconds
6
Add the almonds and cook, stirring frequently until lightly toasted, approximately 5 minutes
7
Add the soy sauce and Worcestershire sauce and cook until reduced slightly and the pan looks dry, approximately 1 minute
8
Immediately remove the nuts to the large bowl and toss with the ginger mixture
9
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
10
Remove the pan to a cooling rack for at least 30 minutes or until completely cool
11
Store in an airtight container for up to 1 week