Back at the end of December, Justin and I had the opportunity to cooporatively purchase almonds with several other local families. The woman who organized the purchase had over one ton of unpasteurized almonds delivered to her house. (Yes, California almonds sold at stores are now pasteurized.) Besides using the almonds for cooking, I’ve been experimenting with several roasted almond recipes I’ve never had the opportunity to try. This was last week’s experiment. It was successful.
Ginger Glazed Almonds
makes 2 cups
2 T. unsalted butter
3 T. packed brown sugar
2 T. water
1 T. finely grated peeled fresh ginger
1 1/2 t. kosher salt
1/4 t. ground ginger
1/4 t. cayenne pepper
2 C. whole almonds with skins (not blanched)–9 oz.
Preheat oven to 300 F.
Melt butter in a 12-inch nonstick skillet over moderate heat. Add remaining ingredients except almonds and cook, stirring, until sugar is dissolved. Remove from heat, then add almonds and stir until coated.
Spread almonds in a lightly oiled shallow baking pan (1 inch deep) and bake, stirring occasionally, until insides of nuts are golden. (Cut one open to test.) This will take about 25 minutes, depending on your oven. Cool completely.
The only downfall to this dish is that the pan you bake the almonds in will be a little crusty with the sugar and spices, but it’s worth it.