nibbles

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!
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28 Comments

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

    nomnomnomnom i'm definitely making these!!

  • Reply Tanuja December 4, 2009 at 1:53 AM

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

  • Reply myspicykitchen December 4, 2009 at 2:08 AM

    mmm… yum yum ..

  • Reply mona December 4, 2009 at 2:29 AM

    Yumm..mmm..mmm

  • Reply jayashree December 4, 2009 at 10:26 AM

    Gimme more …… !

  • Reply Tina December 4, 2009 at 9:38 AM

    Wow perfect dear….

  • Reply 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 :)

  • Reply Divya Kudua December 4, 2009 at 9:49 AM

    Looks yummy..:)

  • Reply 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!

  • Reply fried blue December 6, 2009 at 5:01 PM

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

  • Reply 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!!!

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

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

  • Reply 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.

  • Reply Parmesan and Thyme Roasted Almonds | PurpleFoodie.com May 8, 2010 at 6:31 PM

    […] had this huge urge to snack on roasted nuts. To quench this desire, I have been making my favourite ginger and honey roasted almonds over and over again. I always tend to throw in a little extra ginger for added punch. I love these […]

  • Reply Recipe List | PurpleFoodie.com May 25, 2010 at 11:53 PM

    […] nibbles Apple Chips Candied Ginger Cinnamon Sugar Popcorn Ginger and Honey Roasted Almonds Oven-dried tomatoes Parmesan and Thyme Roasted Almonds Spice Infused Grapes Thyme Toasted […]

  • Reply Oven-Dried Tomatoes June 25, 2010 at 9:06 PM

    […] got to be the best thing best savory thing I’ve put in my mouth in a while (the fig tart and honey roasted almonds are so good, people!). The flavour of the tomatoes is heightened by chopped garlic and oregano – […]

  • Reply Tia September 21, 2010 at 4:18 AM

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

  • Reply 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?

    • Reply 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.

  • Reply 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

    • Reply 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?

  • Reply Nice Christmas Recipe photos | Make a Dish December 15, 2011 at 4:05 AM

    […] and Ginger Roasted Almonds Image by The Purple Foodie Full story and recipe on The Purple Foodie Tags: Christmas, Nice, photos, recipe NO COMMENTS LEAVE A COMMENT Post a […]

  • Reply Honey and sesame roasted almonds | Veggie Wiz January 8, 2012 at 4:02 PM

    […] about cashews, I decided to do both almonds and cashews in the same manner.  Taking a cue from The Purple Foodie, I replaced the sugar with brown sugar. And I also tossed in some roasted sesame seeds to enhance […]

  • Reply Oven-Dried Tomatoes « The Art of Simple Food March 25, 2012 at 1:10 AM

    […] to be the best thing best savory thing I’ve put in my mouth in a while (the fig tart and honey roasted almonds are so good, people!). The flavour of the tomatoes is heightened by chopped garlic and oregano – […]

  • Reply Honey and sesame roasted almonds | Veggie Wiz April 2, 2012 at 6:59 AM

    […] about cashews, I decided to do both almonds and cashews in the same manner.  Taking a cue from The Purple Foodie, I replaced the sugar with brown sugar. And I also tossed in some roasted sesame seeds to enhance […]

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