Whenever I go to games or events at the stadium the smell of roasted sugared almonds fills the entire building. I am almost always tempted to shell out the $3-$4 for the small little bags of candied nuts. Not anymore. Today, I made the best candied almonds. They were so delicious that my husband and I, (ok, it was mostly me), finished off the whole batch. My husband, who is not much of an almond fan couldn't put them down.
Don't be put off by the ginger and lemon, you can leave them out if you want but I found that they gave the nuts that little hint of flavor that you couldn't quite put your finger on. You can also play around with the flavors substituting cinnamon or a little cayenne pepper. These are so delicious, they will be a staple snack and party treat for years to come.
Honey ginger and lemon almonds
2 cups whole almonds
1/4 cup honey
2 Tbs. butter
1/4 tsp. fresh grated ginger
1/2 tsp grated lemon zest
1/4 tsp. salt
1/2 tsp. vanilla
1/2 cup turbinado sugar (raw sugar)
1. Preheat the oven to 350 degrees. Spread the almonds onto an ungreased cookie sheet and bake for 12-15 minutes tossing occasionally until toasted and fragrant.
2. In a medium saucepan, combine the honey, butter ginger, lemon zest, salt and vanilla. Bring to a boil over medium heat. Reduce heat and simmer for 2 minutes. Add the almonds and simmer for 2 more minutes. Spread almonds onto a cookies sheet that has been lines with foil and sprayed with nonstick cooking spray. Separate any nuts that are stuck together. Cool slightly (do not cool too long or the sugar won't stick).
3. Place the turbinado sugar into a large bowl and toss with the warm almonds making sure that all of the nuts are evenly coated.