Ginger Almonds

Directions

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.