Categories: Appetizer
Ingredients
- • 1 Tablespoon unsalted butter
- • 1 1/2 Tablespoons packed light brown sugar
- • 1 Tablespoon water
- • 1 1/2 teaspoons peeled and finely grated fresh ginger
- • 3/4 teaspoon salt
- • 1/8 teaspoon ground ginger
- • 1 cup whole blanched or natural almonds
- • Cooking spray
- • 1 cup dried berries, cherries, cranberries, mango, apricot, apple, pear, or other dried fruit
Directions
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Preheat oven to 300°F.
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Melt butter in a large skillet on medium heat. Stir in sugar, water, fresh ginger, salt, and ground ginger. Cook until sugar dissolves. Stir in almonds, and remove from heat.
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Line a baking sheet with foil, and coat with cooking spray. Spread almonds onto foil, and bake 25-35 minutes, stirring once, until almonds and golden (cut one open to test). Transfer almonds on foil to a rack and cool completely. Loosen with a spatula and combine with dried fruit. Store mixture airtight for up to three days.