Ginger Honey Roasted Almonds

And this is part two of the roasted almond adventure, the savory almonds turned our really well this weekend and now it's time for a sweet snack. We have a LOT of raw almonds on hand so this has been a great way to make use of them. I've seen many different ways of roasting nuts, sometimes first in the oven then stove top, or all oven, or candied on stovetop. These are roasted first in the oven and then candied on stovetop. I changed the original recipe a bit, rather than 4 cups of almonds I used 2 cups, but kept the seasoning the same, and even with that I would bump up the ginger a bit. Rather than 2 teaspoons of ginger I think it could have used a bit more, maybe 3 teaspoons, but that's just my preference, I like a strong ginger taste with a bite to it, kind of like those ginger chews? Better yet it might be nice to try with some fresh ginger added. Also the original recipe called for canola oil, but I was seeing recipes using almond oil, or other nut oils which sounded right, but the only thing I had on hand that was close was grapeseed oil, and I think it worked really well because it's not too heavy and adds the right kind of flavor. These turned our really delicious and I think you will enjoy them. Well I"m done with roasted nuts for the time being, at least for this week! Looking forward to experimenting more with different spices down the road. Recipe below, enjoy!


Ginger Honey Roasted Almonds
(adapted from purplefoodie)

  • 2 cups raw almonds
  • 1/4 cup dark brown sugar
  • 1 teaspoons sea salt
  • 2 teaspoons ground ginger
  • 2 tablespoons honey
  • 2 tablespoons water
  • 2 teaspoons almond or grapeseed oil*

Place the almonds on a baking sheet and roast them in the oven at 325º for 10 to 15 minutes. Remove them from oven and set aside.

In a small bowl combine the dark brown sugar, ground ginger and salt, grind the mixture with a fork until well combined, set aside.

In a medium-sized saucepan heat the honey, water and oil until it boils. Reduce the heat and add the roasted almonds into the saucepan. Stir continually over low heat until almonds are coated and all the mixture is absorbed by the almonds, remove saucepan from stove and add the sugar mixture mixing until thoroughly coated (I added the sugar in small amounts at a time, stirring then adding, repeating).

Spread the almonds on baking sheet to cool. Let dry at least a couple hours to crisp up, transfer to air tight container. 

*I didn't have a nut oil on hand and grapeseed oil was a good substitute, it's a light oil with a slight nutty flavor.

Notes: I would have liked more ginger, maybe a teaspoon more, or better yet some fresh ginger would have been really nice.