Sweet Ginger Almonds
Sweet nuts are a welcome addition to a cheese platter or are delicious on a salad.
Servings: 2-1/2 cups (625 mL)
Ingredients:
| Nutritional Info | |
| Per 1/4 cup (50 mL): about | - |
| cal | 243 |
| pro | 8 g |
| total fat | 19 g |
| sat. fat | 1 g |
| carb | 15 g |
| fibre | 4 g |
| chol | 0 mg |
| sodium | 310 mg |
| % RDI: | - |
| calcium | 8% |
| iron | 11% |
| folate | 5% |
-
2-1/2 cups (625 mL) whole unblanched almonds
1/4 cup (50 mL) granulated sugar
2 tsp (10 mL) coarse sea or pickling salt
1/2 tsp (2 mL) ground ginger
1/4 cup (50 mL) water
2 tbsp (25 mL) liquid honey
1-1/2 tsp (7 mL) vegetable oil
Preparation:
On parchment paper-lined or greased rimmed baking sheet, toast almonds in 350°F (180°C) oven, stirring occasionally, until fragrant, about 10 minutes.
Meanwhile, in large bowl, combine sugar, salt and ginger; set aside.
In saucepan, bring water, honey and oil to boil; reduce heat to medium-low. Add almonds, stirring to coat; simmer, stirring, until almost no liquid remains, about 3 minutes. Add to sugar mixture; toss to coat well.
Spread on same baking sheet, separating nuts; let cool. (Make-ahead: Store in airtight container at room temperature for up to 1 week.)
Additional Information
Source
Canadian Living Magazine: December 2004
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