Ginger Glazed Almonds With Dried Fruit Recipes

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GINGER ALMONDS



Ginger Almonds image

Provided by Alton Brown

Categories     appetizer

Time 1h7m

Yield 1 pound or approximately 4 cups

Number Of Ingredients 8

1 tablespoon ground ginger
1 teaspoon kosher salt
2 teaspoons olive oil
1 teaspoon dark sesame oil
1 dried arbol chile, stemmed and broken into small pieces
1 pound whole natural almonds
1 tablespoon less-sodium soy sauce
1 tablespoon Worcestershire sauce

Steps:

  • Heat the oven to 250 degrees F.
  • Combine the ginger and salt in a large mixing bowl and set aside.
  • Heat the olive oil and sesame oil in a 12-inch saute pan over medium-low heat. Add the arbol chile and cook, stirring frequently, until the chile begins to give off an aroma, 30 to 45 seconds. Add the almonds and cook, stirring frequently until lightly toasted, approximately 5 minutes. Add the soy sauce and Worcestershire sauce and cook until reduced slightly and the pan looks dry, approximately 1 minute. Immediately remove the nuts to the large bowl and toss with the ginger mixture.
  • Spread the coated nuts into a single layer on a half sheet pan lined with parchment paper and bake in the oven for 20 minutes. Remove the pan to a cooling rack for at least 30 minutes or until completely cool. Store in an airtight container for up to 1 week.

GINGER-GLAZED ALMONDS



Ginger-Glazed Almonds image

Categories     Ginger     Nut     Bake     Christmas     Vegetarian     Quick & Easy     Almond     Fall     Gourmet

Yield Makes 2 cups

Number Of Ingredients 8

2 tablespoons unsalted butter
3 tablespoons packed brown sugar
2 tablespoons water
1 tablespoon finely grated peeled fresh ginger
1 1/4 teaspoons kosher salt
1/4 teaspoon ground ginger
1/4 teaspoon cayenne
2 cups whole almonds with skins (9 oz)

Steps:

  • 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 1 open to test), about 25 minutes. Cool completely.

GINGER GLAZED NUTS



Ginger Glazed Nuts image

These are a must over the holidays or at any time. I have made this recipe using a combo of almonds, walnuts and pecans, you can really just about use any kind of nut for this. The nuts are crunchy, sweet with just the perfect amount of ginger taste! I most always double the recipe to make of 8 cups of nuts, I find that 4 cups just go way too fast. If you don't plan on using the nuts right away you can store them in the freezer in a zip-lock freezer bag. If you want to just kick the flavor up a bit, then add in about 1/4 teaspoon cayenne (no more than 1/4 teaspoon!) These nuts are also great used in salads.

Provided by Kittencalrecipezazz

Categories     Lunch/Snacks

Time 35m

Yield 4 cups nuts

Number Of Ingredients 7

4 tablespoons butter
6 tablespoons brown sugar
2 tablespoons finely grated fresh ginger
3 tablespoons water
2 1/2 teaspoons kosher salt
1/2 teaspoon ginger powder
4 cups nuts

Steps:

  • Set oven to 300 degrees.
  • In a large skillet over medium heat melt butter.
  • Add in the brown sugar, fresh ginger, 3 tablespoons water, salt and ginger powder; cook until the brown suagr is dissolved.
  • Remove from heat and add in nuts; stir until coated.
  • Spread the nuts in a lightly oiled baking sheet.
  • Bake, stirring occasionally for about 25 minutes until golden; cool completely.

Nutrition Facts : Calories 996.8, Fat 82, SaturatedFat 16.8, Cholesterol 30.5, Sodium 2097.1, Carbohydrate 55.6, Fiber 12.4, Sugar 26.3, Protein 23.9

GINGER AND ALMOND BARS



Ginger and Almond Bars image

Gluten-free bar cookies with an almond meal base and a candied ginger, sliced almond, and honey topping.

Provided by Patricia Wells

Categories     HarperCollins     Dessert     Almond     Ginger     Cookies     Bake     Wheat/Gluten-Free     Honey

Yield Makes 16 bars

Number Of Ingredients 17

Base:
3 tablespoons (45 g) unsalted butter
1 3/4 cups (165 g) almond meal (also called almond flour or almond powder)
2 tablespoons peeled and grated fresh ginger
3 tablespoons mild honey, such as clover
1 large egg, free-range and organic, lightly beaten
1/2 teaspoon fine sea salt
1 teaspoon pure vanilla extract
Topping:
4 tablespoons (60 g) unsalted butter
1 cup (80 g) sliced almonds
1/3 cup (45 g) minced candied ginger
1/3 cup (80 ml) mild honey, such as clover
1/4 teaspoon fine sea salt
1 teaspoon pure vanilla extract
Special Equipment
A 9-1/2-inch (24 cm) square baking pan; baking parchment; a 2-quart (2 l) saucepan; a baking rack.

Steps:

  • Center a rack in the oven. Preheat the oven to 400°F (200°C). Line the pan with baking parchment, letting the parchment hang over the sides. (This will make it easier to remove the dessert once baked.)
  • Prepare the base:
  • In the saucepan, melt the butter. Add the almond meal, fresh ginger, honey, egg, salt, and vanilla. Stir until well combined. The mixture should be thick and sticky.
  • Turn the mixture out into the prepared pan. To help make a level and even base, place a piece of plastic wrap on top of the base. Using a flat-bottomed glass (or your fingers), smooth out the base by pressing gently to evenly cover the bottom of the pan. Remove and discard the plastic wrap. Bake until the base is slightly firm, 12 to 15 minutes.
  • Meanwhile, prepare the topping:
  • In the same saucepan, melt the butter over low heat. Add the almonds, candied ginger, honey, salt, and vanilla. Stir just until the ingredients are incorporated.
  • When the base is baked, spread the topping evenly over the base and bake until the topping is dark and sizzling, 12 to 15 minutes. Do not underbake.
  • Transfer the pan to the baking rack to cool. When the dessert is completely cool, remove it from the pan using the overhanging parchment as handles and cut it into 16 even squares.
  • Do Ahead
  • Store in an airtight container at room temperature for up to 1 week.
  • Variation:
  • Chestnut Honey Squares: For the base, replace 1 cup (90g) almond meal with 3/4 cup (120 g) unbleached, all-purpose flour and use a strong honey, such as chestnut, in place of the mild honey. For the topping, replace the candied ginger with organic candied orange or lemon peel, cut into tiny cubes.

GINGER-SPICED ALMONDS



Ginger-Spiced Almonds image

Coat almonds in sugar and spices, including ginger, for savory munchables the holidays and beyond. Actually, 5 cups of any combination of nuts will work!

Provided by Betty Crocker Kitchens

Categories     Snack

Time 2h5m

Yield 32

Number Of Ingredients 8

5 cups blanched whole almonds
1 cup sugar
1 tablespoon grated gingerroot
1 1/2 teaspoons garlic salt
1/2 teaspoon dry mustard
1/2 teaspoon onion powder
2 egg whites
1/3 cup butter or margarine, cut into pieces

Steps:

  • Heat oven to 325°F. In 15x10x1-inch pan, spread almonds. Bake 25 to 30 minutes, stirring occasionally, until lightly toasted.
  • Meanwhile, in small bowl, mix remaining ingredients except egg whites and butter; set aside. In large bowl, beat egg whites with electric mixer on high speed until soft peaks form. Continue beating, gradually adding sugar mixture. Fold in almonds.
  • Place butter in same pan. Place in oven 3 to 5 minutes or until butter is melted. Spread almond mixture over butter. Bake 30 to 35 minutes, stirring every 10 minutes, until almonds are brown and no butter remains. Cool completely, about 1 hour. Store in airtight container.

Nutrition Facts : Calories 180, Carbohydrate 11 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 3 g, Protein 5 g, SaturatedFat 2 g, ServingSize 1/4 Cup, Sodium 60 mg, Sugar 7 g, TransFat 0 g

GINGER-GLAZED ALMONDS WITH DRIED FRUIT



Ginger-Glazed Almonds With Dried Fruit image

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!

Provided by StrikingEyes00

Categories     Lunch/Snacks

Time 40m

Yield 10 serving(s)

Number Of Ingredients 9

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 pears or 1 cup other dried fruit

Steps:

  • 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.

Nutrition Facts : Calories 103, Fat 8.5, SaturatedFat 1.3, Cholesterol 3, Sodium 179.6, Carbohydrate 5.1, Fiber 1.5, Sugar 2.7, Protein 3.2

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