{"id":1379,"date":"2010-08-18T18:23:39","date_gmt":"2010-08-18T23:23:39","guid":{"rendered":"http:\/\/dmentd.com\/?p=1379"},"modified":"2024-11-18T14:46:49","modified_gmt":"2024-11-18T20:46:49","slug":"ginger-almonds-alton-brown","status":"publish","type":"post","link":"https:\/\/dmentd.com\/blog\/ginger-almonds-alton-brown","title":{"rendered":"Ginger Almonds &#8211; Alton Brown"},"content":{"rendered":"\n<ul class=\"wp-block-list\">\n<li>1 TBS ground ginger<\/li>\n\n\n\n<li>1 TSP kosher salt<\/li>\n\n\n\n<li>2 TSP olive oil<\/li>\n\n\n\n<li>1 TSP dark sesame oil<\/li>\n\n\n\n<li>1 dried arbol chile (stem and seeds removed, and broken into small pieces)<\/li>\n\n\n\n<li>1 LB whole natural almonds<\/li>\n\n\n\n<li>1 TBS less-sodium soy sauce<\/li>\n\n\n\n<li>1 TBS Worcestershire sauce<\/li>\n<\/ul>\n\n\n\n<p><strong>Oven:<\/strong> 250\u00b0 F<\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Combine the ginger and salt in a large mixing bowl and set aside.<\/li>\n\n\n\n<li>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.<\/li>\n\n\n\n<li>Add the almonds and cook, stirring frequently until lightly toasted, approximately 5 minutes.<\/li>\n\n\n\n<li>Add the soy sauce and Worcestershire sauce and cook until reduced slightly and the pan looks dry, approximately 1 minute.<\/li>\n\n\n\n<li>Immediately remove the nuts to the large bowl and toss with the ginger mixture.<\/li>\n\n\n\n<li>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.<\/li>\n\n\n\n<li>Remove the pan to a cooling rack for at least 30 minutes or until completely cool.<\/li>\n\n\n\n<li>Store in an airtight container for up to 1 week.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Oven: 250\u00b0 F<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[4],"tags":[],"class_list":["post-1379","post","type-post","status-publish","format-standard","hentry","category-recipes"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/posts\/1379","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/comments?post=1379"}],"version-history":[{"count":3,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/posts\/1379\/revisions"}],"predecessor-version":[{"id":2579,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/posts\/1379\/revisions\/2579"}],"wp:attachment":[{"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/media?parent=1379"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/categories?post=1379"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dmentd.com\/blog\/wp-json\/wp\/v2\/tags?post=1379"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}