- 1 TBS ground ginger
- 1 TSP kosher salt
- 2 TSP olive oil
- 1 TSP dark sesame oil
- 1 dried arbol chile (stem and seeds removed, and broken into small pieces)
- 1 LB whole natural almonds
- 1 TBS less-sodium soy sauce
- 1 TBS Worcestershire sauce
Oven: 250° F
- Combine the ginger and salt in a large mixing bowl and set aside.
- Heat the olive oil and sesame oil in a 12-inch 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.
- Add the almonds and cook, stirring frequently until lightly toasted, approximately 5 minutes.
- Add the soy sauce and Worcestershire sauce and cook until reduced slightly and the pan looks dry, approximately 1 minute.
- Immediately remove the nuts to the large bowl and toss with the ginger mixture.
- 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.
- Store in an airtight container for up to 1 week.