Ginger Almonds by Alton Brown

Recipe by Meatsplosion
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 8
YIELD: 16 oz
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 1. Heat the oven to 250 degrees F.
  • 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.
Advertisement