Ginger Almonds by Alton Brown
- Ready In:
- 50mins
- Ingredients:
- 8
- Yields:
-
16 oz
- Serves:
- 8
ingredients
- 1 tablespoon ground ginger
- 1 teaspoon kosher salt
- 2 teaspoons olive oil
- 1 dried arbol chile, stemmed and chopped into small pieces
- 1 teaspoon dark sesame oil
- 1 lb almonds, raw
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!