Crunchy coated almonds are extra nutty with the sesame seeds. You can also use this coating on pecans, walnuts and cashews. Offer a jar of these nuts as a hostess present.
- Portion size 750 servings
- Credits : Canadian Living Magazine: January 2003
- 3/4 cups granulated sugar
- 3/4 cups water
- 3 cups whole unblanched almonds
- 2 tablespoons sesame seeds
- 1 1/2 sea salt
- 1/4 teaspoon each cayenne pepper
- 1/4 teaspoon each ground ginger
Line rimmed baking sheet with foil; grease and set aside.
In saucepan, bring sugar and water to boil, stirring until sugar is dissolved. Boil for 5 minutes. Remove from heat. Stir in almonds; let stand, stirring often, for 5 minutes.
Meanwhile, in bowl, stir together sesame seeds, salt, cayenne pepper and ginger. Using slotted spoon, spoon almonds into bowl; toss to coat. Discard sugar mixture. Spread on prepared pan; roast in 350°F (180°C) oven, stirring once, until caramel colour, about 20 minutes. Let cool on pan on rack. (Make-ahead: Store in airtight container at room temperature for up to 2 weeks or freeze for up to 1 month.)
Nutritional facts <b>Per 1/4 cup (50 mL):</b> about
- Sodium 292 mg
- Protein 7 g
- Calories 266.0
- Total fat 19 g
- Cholesterol 0 mg
- Saturated fat 2 g
- Total carbohydrate 20 g
- Iron 10.0
- Folate 10.0
- Calcium 9.0