1. |
Preheat oven to 250 °F (120 °C). |
2. |
Combine ground ginger, salt, garlic powder and cayenne powder together in a large bowl. |
3. |
Heat sesame and olive oil in a skillet or saucepan over medium-low heat. Add almonds, stir to coat each nut with oil. Continue toasting the almonds for about 3 to 5 minutes. |
4. |
Add tabasco, soy, and Worcestershire sauces to nuts and continue stirring frequently until bottom of the pan starts to look dry. |
5. |
Transfer almonds into the bowl with the spices and toss to coat evenly. |
6. |
Spread almonds into a single layer on a parchment or foil-lined sheet pan. Toast in the oven for 10 to 12 minutes. |
7. |
Let nuts cool completely, approximately 20 minutes, before storing them in an airtight container. |