Ginger Curry Candied Almonds
Sweet, salty and just a little spicy, these glazed almonds are a popular addition to holiday gift baskets and party spreads. Always make more than you think you'll need as it's hard to resist snacking on them when they're still warm. This recipe comes to us from Marisa McClellan, author of Food in Jars: Preserving in Small Batches Year-Round.
Yield: makes 4 Cups
- 1 lb. raw unpeeled almonds
- 4 tbsp. butter
- <sup>1</sup>⁄<sub>4</sub> cup brown sugar
- 1 tbsp. curry powder
- 1 (1/2") piece ginger, peeled and grated
- <sup>1</sup>⁄<sub>4</sub> tsp. cayenne
- Kosher salt, to taste
- Heat oven to 350°. Spread almonds on a parchment paper-lined baking sheet; cook until heated through, about 5 minutes; set aside. Heat butter, brown sugar, curry powder, ginger, and cayenne in a 2-qt. saucepan over medium heat; cook, stirring, until sugar is dissolved, about 5 minutes; pour glaze over nuts, stirring to coat evenly, return to oven and cook until slightly dry, about 15 minutes more. Sprinkle with salt and let cool before serving.
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