Ginger Glazed Almonds Recipes

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.

Steps:

• Preheat oven to 300 degrees. Line two baking sheets with parchment paper. In a small bowl combine salt, ginger, coriander and pepper. Set aside. In a large bowl, whisk egg whites until frothy. Whisk in honey, then spices. Using a rubber spatula, fold in bay leaves and almonds.
• Spread almond mixture in a single layer on baking sheets. Bake, stirring nuts and rotating baking sheets once or twice, until almonds are dry and crisp. Serve immediately or spread out on baking racks covered with parchment to cool. Keep in an airtight container for up to a week.

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.

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.

Steps:

• Line a baking sheet with foil. Grease the foil with 1 tablespoon butter; set aside. In a large heavy skillet, combine the almonds, sugar and remaining butter. Cook and stir over medium heat for 6-8 minutes or until sugar is golden brown., Remove from the heat; carefully stir in vanilla. Spread onto prepared baking sheet; immediately sprinkle with salt. Cool before breaking into pieces. Store in an airtight container.

Steps:

• Heat oven to 350°F. Place almonds in single layer in ungreased 15x10x1- inch pan. Bake 10 minutes or until toasted and fragrant.
• In 10-inch nonstick skillet, heat water, honey and oil to boiling over medium heat. Stir in toasted almonds. Cook 3 minutes, stirring constantly, until liquid evaporates. Sprinkle sugar and salt over almonds; cook 5 minutes, stirring constantly, until almonds are reddish brown and coated. Remove from heat.
• Spread nuts on cooking parchment paper; cool 10 minutes. Break nuts apart; cool completely. Store tightly covered at room temperature.

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.