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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 8 |
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A wonderful snack and good to give as gifts too. Great for on the run! Adapted from the California Almond Board. Ingredients:
2 cups whole almonds |
2 tablespoons soy sauce |
2 tablespoons honey |
1/2 teaspoon grated orange peel (zest) |
1/2 teaspoon garlic powder |
1/2 teaspoon ground ginger |
2 teaspoons almond oil (or you may use hazelnut oil, or a neutral tasting oil with a drop or two of almond extract ) |
Directions:
1. Spread the almonds in a shallow baking pan.
2. Bake at 350 degrees, 15 minutes, stirring occasionally; cool.
3. In small saucepan blend soy sauce with the honey. Stir in orange peel, garlic powder and ground ginger.
4. Bring mixture to a boil. Stir in almonds; toss to coat evenly. Boil, stirring constantly, until liquid is absorbed, about 5 minutes.
5. Toss with almond oil.
6. Place almonds on cookie sheet in a single layer, separating almonds. Bake at 250*F., 15 minutes.
7. Pour out onto oiled waxed paper.
8. Toss and separate every 5 minutes until cool.
9. Store in tightly closed plastic bag.
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