Recipe by StrikingEyes00
Need a healthy snack to nibble on? These almonds are packed with flavor and are good for you, too! I found this recipe in this months Better Homes and Gardens magazine and just had to share. ENJOY!
Top Review by LARavenscroft
Made for Fall '07 PAC. The almonds in this smelled awesome when these were baking. I could hardly wait for these to be done. Once they cooleed and I added the raisins, I finally got to taste this snack. All I can say is that I will be making these over and over. Thanks StrikingEyes for this great snack.
- 1 tablespoon unsalted butter
- 1 1⁄2 tablespoons packed light brown sugar
- 1 tablespoon water
- 1 1⁄2 tablespoons peeled and finely grated fresh ginger
- 3⁄4 teaspoon kosher salt sea salt
- 1⁄8 teaspoon ground ginger
- 1 cup whole blanched almonds or 1 cup natural california almonds
- cooking spray
- 1 cup dried berries or 1 cup dried cherries or 1 cup dried cranberries or 1 cup dried mango or 1 cup dried apricots or 1 cup dried apples or 1 cup dried pears or 1 cup other dried fruit
Directions See How It's Made
- Preheat oven to 300 degrees.
- Melt butter in a large skillet on medium heat.
- Stir in sugar, water, fresh ginger, salt, and ground ginger.
- Cook until sugar dissolves.
- Stir in almonds and remove from heat.
- Line a baking sheet with foil and coat with cooking spray.
- Spread almonds onto foil, and bake 25 to 35 minutes, stirring once, until almonds are golden (cut one open to test).
- Transfer almonds on foil to a rack and cool completely.
- Loosen with a spatula and combine with dried fruit.
- Store mixture airtight for up to 3 days.