Ginger Almonds

1. 1

   Heat the oven to 250 degrees F.

2. 2

   Combine the ginger and salt in a large mixing bowl and set aside.

3. 3

   Heat the olive oil and sesame oil in a 12-inch saute pan over medium-low heat.

4. 4

   Add the arbol chile and cook, stirring frequently, until the chile begins to give off an aroma, 30 to 45 seconds.

5. 5

   Add the almonds and cook, stirring frequently until lightly toasted, approximately 5 minutes.

6. 6

   Add the soy sauce and Worcestershire sauce and cook until reduced slightly and the pan looks dry, approximately 1 minute.

7. 7

   Immediately remove the nuts to the large bowl and toss with the ginger mixture.

8. 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.

9. 9

   Remove the pan to a cooling rack for at least 30 minutes or until completely cool.

10. 10

    Store in an airtight container for up to 1 week.

* Per serving · 4 servings · Values may vary.

No additional tips available.