Ginger Almonds by Alton Brown

• ground ginger↗1 tablespoon
• kosher salt↗1 teaspoon
• olive oil↗2 teaspoons
• dried arbol chile, stemmed and chopped into small pieces↗1
• dark sesame oil↗1 teaspoon
• almonds, raw↗1 lb
• soy sauce↗1 tablespoon
• Worcestershire sauce↗1 tablespoon

Step-by-step instructions

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

   Chop up the arbol chile until most pieces are around 1/8". I usually use dried chile.

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

9. 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.