Ginger and Honey Roasted Almonds

December 4, 2009

 Honey and Ginger Roasted Almonds
December should be dubbed Good Food Month. For, this is the one month where I end up bookmarking the maximum number of recipes. And it’s also the one month where I tell myself I can eat without feeling too guilty because, well, everyone else is (see, this kind of peer pressure isn’t bad).
Given that people are looking for Holiday recipes, I thought I’d get myself into the Holiday baking mood and have some fun along the way, so I made some party nuts – simple and oh,  so good – these ginger and honey roasted almonds have a very, very high return on time and effort invested. I made these today and had my colleagues chomp them down in no time.
The brown sugar, ginger and salt make a very potent layer over the honey coated roasted almonds. With this method of making the nuts, the coating sticks so beautifully to the nuts instead of falling off or sticking to your hands instead of the nut while eating.
Because they last for a week, they are excellent to make ahead of time so you can focus on your main dinner when the dinner party date is getting closer. Serve a big bowl of this at your party and be sure that you will have an empty bowl before the night comes to an end (so you should double the recipe). And packed in a cute little box, these would make excellent gifts.
These are supremely addictive. Go make them NOW!
Honey and Ginger Roasted Almonds

Ginger and Honey Roasted Almonds

Yield 5 cups
Inspired from: Eat Make Read
5 cups almonds
1/2 cup dark brown sugar
2 tsp salt
2 tsp ground ginger
2 tbsp honey
2 tbsp water
2 tsp canola oil (or another flavourless, odourless oil)
  1. Preheat oven to 325°F/160°C
  2. Place nuts in a single layer on two rimmed baking sheets. Toast until nuts are fragrant, 10-15 minutes, rotating the pans halfway through cooking. Meanwhile, combine sugar, salt, and ginger in a small bowl and set aside.
  3. Combine honey, water and oil in a large saucepan. Bring it to a boil over high heat.
  4. Reduce heat to low and add roasted almonds while still warm. Cook, stirring a few times, until all of the liquid has evaporated and evenly coated with the honey, this will take 3 to 5 minutes. It should look nice and shiny at this point.
  5. Now, spoon the sugar mixture over the nuts, stirring between every addition of sugar and spice mix and then tossing it thoroughly to coat evenly. Spread nuts in a singer layer on a sheet of parchment paper to cool. Can be kept in an airtight container for 1 week.
Oh and for those of you from Bombay, I’ve put up a post on Baking in Bombay so you know where to get your ingredients and equipments from!

{ 18 comments… read them below or add one }

1 Yen Learns to Cook! December 4, 2009 at 5:36 AM

nomnomnomnom i'm definitely making these!!

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2 Tanuja December 4, 2009 at 1:53 AM

nicey nicey!!! by the way, i absolutely love the purple paisley table cloths!

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3 myspicykitchen December 4, 2009 at 2:08 AM

mmm… yum yum ..

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4 mona December 4, 2009 at 2:29 AM

Yumm..mmm..mmm

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5 jayashree December 4, 2009 at 10:26 AM

Gimme more …… !

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6 Tina December 4, 2009 at 9:38 AM

Wow perfect dear….

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7 Shwetha December 4, 2009 at 2:29 PM

Ok – I was looking forward to making honey roasted nuts this weekend. But these are way better!
I love Trader Joe's version of honey roasted nuts. If you can get your hands on them – grab them :)

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8 Divya Kudua December 4, 2009 at 9:49 AM

Looks yummy..:)

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9 marla (Family Fresh Cooking) December 5, 2009 at 4:53 AM

Great recipe for yummy roasted almonds. I have been meaning to flavor and roast nuts the past few days. Thanks for the wonderful photos and inspiration!

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10 fried blue December 6, 2009 at 5:01 PM

These look fantastic. I just found your blog through tastespotting and absolutely love it. :)

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11 Ju (The Little Teochew) December 6, 2009 at 5:15 PM

I wouldn't be able to stop at one! They look and sound absolutely heavenly!!!

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12 Jen @ My Kitchen Addiction December 7, 2009 at 8:19 PM

Yum… these look tasty! Love roasted almonds, and the ginger sounds fabulous.

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13 Grapefruit February 6, 2010 at 11:52 PM

I just followed you over here from your comment on my blog.
Wow, I'm loving your blog & the beautiful photos.
I will have to try these ginger honey almonds soon. I have a bag of raw almonds lying around that I was trying to figure out what to do with!Thanks for the inspiration.

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14 Tia September 21, 2010 at 4:18 AM

Sounds like these would be supremely popular anywhere, anytime. Great post!

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15 Rob June 9, 2011 at 11:03 PM

I’m really enjoying your blog. I’ve tried a few of your recipes, and this easy and incredibly tasty recipe is my favorite so far. I’ll be trying the thyme and parmesan almonds next.

I made these a couple of weeks ago for a small dinner/snack party and they were a definite hit. I got asked for the recipe by several people and sent them to your site. I made a double batch this week for small gifts for friends. Again, they got a great response. I’ll have to make small jars of these as stocking stuffers for Christmas this year.

I’m thinking about adding some finely minced lemon and/or orange zest somewhere in the process. If you think that’s a good idea, do you think I should simmer the zest in the honey glaze or mix the zest in with the dry ingredients?

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16 The Purple Foodie June 10, 2011 at 11:01 AM

Hi Rob, I’m so glad to hear that you enjoy the recipes. Thanks for spreading the word about the blog! I think you should add the zest to the simmering ingredients for the heat to extract the oils from the zest. That should give you a definite citrus-y flavour.

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17 MUHAMMAD RIZWAN August 30, 2011 at 2:08 AM

dear sir,
i want to preserve this recipes of almond for 1 year so how can i ?
thanks and regards
muhammad rizwan

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18 The Purple Foodie September 5, 2011 at 2:27 AM

Hi Rizwan, I haven’t tried that, so I’m not too sure. Maybe vacuum seal it?

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