Ingredients
| Quantity | Ingredients |
|---|---|
| 2-1/2 cups (625 mL) | whole unblanched almonds |
| 1/4 cup (50 mL) | granulated sugar |
| 2 tsp (10 mL) | coarse sea or pickling salt |
| 1/2 tsp (2 mL) | ground ginger |
| 1/4 cup (40 mL) | water |
| 2 tbsp (25 mL) | liquid honey |
| 1-1/2 tsp (7 mL) | vegetable oil |
Directions
1. On parchment paper-lined or greased rimmed baking sheet, toast almonds in 350�F (180�C) oven, stirring occasionally, until fragrant, about 10 minutes. 2. Meanwhile, in large bowl, combine sugar, salt and ginger; set aside. 3. In saucepan, bring water, honey and oil to boil; reduce heat to medium-low. Add almonds, stirring to coat; simmer, stirring, until almost no liquid remains, about 3 minutes. Add to sugar mixture; toss to coat well. 4. Spread on same baking sheet, separating nuts; let cool. (Make-ahead: Store in airtight container at room temperature for up to 1 week.) Makes 2-1/2 cups (625 mL) Nutritional information Per 1/4 cup (50 mL): about 243 cal, 8 g pro, 19 g total fat (1 g sat. fat), 15 g carb, 4 g fibre, 0 mg chol, 310 mg sodium. % RDI: 8% calcium, 11% iron, 5% folate.
Source: The Canadian Living Test Kitchen. For more delicious Tested Till Perfect recipes, visit http://www.canadianliving.com