Too Soon
February 6, 2010, 4:23 am
Filed under: Appetizers, Food and Recipes | Tags: , ,

In my last post, I spoke too soon. Incredibly too soon. A couple days after the last post, I came down with a stomach virus (ick) and almost landed myself in the local emergency room due to severe dehydration. In fact, me not going to the emergency room sounded a bit like this: “If you were anyone else, I’d send you right now. But only because you’re a nurse…” Thank God for being a nurse, and for Zofran, my miracle drug…

So, I’d like to announce again (but not too soon), that I’m feeling better! Ta-da!

Last weekend, my husband and I took a little trip out of town to visit family in East Tennessee. We braved the snow, sludge, ice, and sleet. We were like the United States Postal Service (you know that little oath they take, right? haha). We had delicious food, relaxed from our sickness-crazed January, and hopefully kicked off February in much better fashion.

Just in time for the super bowl, I thought that I’d share this recipe for those of you who might be partying it up. It’s a delicious recipe for an appetizer and snack, and would be great to have sitting around for nibbles during the game. Hope you enjoy!

Ginger Almonds
Courtesy, Alton Brown and

1 tbsp ground ginger
1 tsp kosher salt
2 tsp olive oil
1 tsp dark sesame oil
1 tsp crushed red pepper flakes
1 lb whole natural almonds
1 tbsp low sodium soy sauce
1 tbsp worcestershire sauce

1. Preheat the oven to 250 degrees. Combine the ginger and salt in a large bowl and set aside.

2. Heat the olive oil and sesame oil in a large skillet over medium heat. Add red pepper flakes and cook until fragrant, approximately 30 seconds. Add almonds, stir, and cook until almonds are toasted, approximately 5 minutes. Remove the pan from the heat, add soy sauce and worcestershire sauce. Return the skillet to the heat, and stir until the pan becomes dry and most of the liquid in the bottom has evaporated, approximately one minute.

3. Immediately put almonds into the ginger salt mixture, and toss to coat evenly. Spread almonds on a sheet pan in one single layer. Bake 20 minutes at 250, remove from the oven. Cool 30 minutes before serving.

Almonds will keep up to one week in an airtight container, so these can be made in advance and kept around for your snacking needs!


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