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Ginger Almonds Recipe

Ginger Almonds

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (60)

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Average Rating:

Total Reviews: 60

Showing 11-20 of 60

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  • on January 10, 2012

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    Delicious savory snack! Definitely good for those of us with a salty tooth : Doesn't mention it here, but I like Alton's tip of packing these off in 1 oz portions to curb overindulging.

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  • on October 24, 2011

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    Salty, gingery and almondy...mmmmm....<drool>...

    Translation: Good.

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  • on August 15, 2011

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    I love making a batch of these before a plane flight! They're salty and delicious and I'm full after just a few so I don't feel weighed down, which is wonderful when traveling. One minor change, instead of the arbol chile I use a teaspoon of red pepper flakes to taste. Kudos Alton, you're the best!

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  • on August 03, 2011

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    these are delicious and when i found out they could help you lose weight i was ecstatic! to get the full diet benefit i chopped these up and added them to a mixture of arugula and other greens and carrots with a white balsamic dressing. this way i could eat three of the things on his diet list that you have to eat daily: carrots, leafy greens, and nuts!

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  • on July 30, 2011

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    I made these within hours of watching the program, set the tray on a cooling rack. Hubby and I walked by an hour later and we both took an almond.........looked at each other and said "Oh Oh". They are addictive and need to be rationed. They are really crunchy (I did them in a convection oven and perfectly spiced. I added 1 tsp of raw sugar to the ginger and salt mixture.

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  • on July 27, 2011

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    This was just as great as all of Alton's recipes. I so enjoy his show. One thing, would love to have a list of all ingredients he used in his weight loss.

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  • on July 14, 2011

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    Amazing almonds. If you want them crunchier try this: instead of cooling the pan on a rack, make the almonds before bed. Then when the baking time is over, simply turn off the oven and go to bed. Leave the pan in the oven overnight to cool down slowly as the oven cools. In the morning? Perfectly super-crunchy almonds! Also, be cautious in using Bragg's liquid Aminos.  You may think aminos are low sodium but read the label; for the 1/2 tsp serving size, It contains 160 mg of sodium.  For 1 Tbsp like this recipe calls for, that's 1280 mg of sodium for 1 Tbsp of liquid aminos vs only 575 mg sodium in 1 Tbsp of Kikoman Less Sodium Soy Sauce.

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  • on January 25, 2011

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    This recipe has been a big hit at work. I wasn't able to find an arbol chili so I just used 1 teaspoon of crushed red pepper. That seemed to have the same effect and depending on how spicy you want them, you can add more or less. What a great and healthy snack!

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  • on November 27, 2010

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    These are so good. Who knew you could transform ordinary almonds into gourmet nuts. They could have used a touch more salt, but try the recipe as is first. This technique is really great and the substitutions are endless. I think next time I will try veggie oil, some sugar and cinnamon. Yum!

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  • on November 05, 2010

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    I was just wondering if a even more healthy way to make this recipe would be to instead of using less-sodium soy sauce you used Bragg's Liquid Aminos? Here is a link to them but I actually prefer them over soy sauce. http://www.bragg.com/products/la.html

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