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Ginger Almonds Recipe

Ginger Almonds

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Average Rating:

Total Reviews: 60

Showing 31-40 of 60

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  • on March 08, 2010

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    Alton,

    Hi. Thank you, thank you for your ginger almond recipe!

    My wife really loves your ginger almonds, and has very little willpower to resist eating them! My wife calls your ginger almonds her new wonder drug.

    I think I need to buy a safe just to lock up our ginger almond batch at home!

    Thanks again.

    Sincerely,
    Michael

    P.S.: My wife and I are also trying out your sardine and buff smoothie today as well.

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  • on March 04, 2010

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    Does anyone have the list from the show! This is the best show yet!

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  • on March 02, 2010

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    I'm afraid Alton made these almonds taste TOO good. I used to suffer through the raw/boring/plain almonds just to get these "superfoods" in my belly. After trying this recipe, I have officially become a NUT-AHOLIC. Thanks Alton - Yeah right, 25 nuts per serving...pffft.

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  • on February 21, 2010

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    I didn't think I'd like the ginger in this recipe, but once they cooled and crisped up, I took a bite and was in awe! Great snack to have versus chips/junk!

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  • on February 09, 2010

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    First, I think you'll find the almonds do crisp up as they cool so don't be afraid of that! And I also made the ginger almonds per the recipe. They were pretty good but I had the idea to do them with old bay since it's one of my favorite pre-made seasonings.

    So i just replaced the ginger with old bay and added an extra tsp of it. So that would make it 4 tsps all together. I also added an extra half tsp on salt. I used crushed red pepper instead of the arbol. Also, when I added the sauces to nuts, I added a few dashes of tabasco sauce.

    After I'd tossed them in the old bay/salt mix, I spread them on the wax paper in the pan and added a light sprinkle of sugar across the top before I popped them in the oven.

    They were mightly good!

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  • on January 24, 2010

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    I just made these and snuck a bite straight out of the oven. I don't taste much ginger and I'm a little disappointed the nuts aren't crunchy. I'm hoping that the cooling down process will crisp them up and that the ginger flavor will develop as well. BYI, I substituted two fresh jalepenos for the arbol chile only because it was what I had on hand.

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  • on January 23, 2010

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    With all the great comments- I was expecting more. They are good, but not great.

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  • on January 21, 2010

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    this recipe is fantastic. i've never toasted nuts before, and it was super easy. like many other reviewers have said, i substituted red pepper flakes for the chile... other than that i stayed true to the recipe, and thought the flavors were spot-on. i have them cooling in the kitchen right now, and keep sneaking in to steal another one... i've definitely going to have to portion these into little containers, or they'll be gone in a day!

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  • on January 19, 2010

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    Just a tip for recipe buffs. Buy your almonds raw, if you see roasted/boiled/cooked etc on the package it means its been cooked. If not raw the almonds may be a little to smoky for most. Also, look for "salted" or salt in the ingredient list, there shouldn't be any. If there is (if that is all you can obtain just adjust your salt in the recipe to account for the already salted almonds. Good luck, I'm looking forward to making this, already have 2lbs of raw unsalted almonds waiting to be given the treatment...

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  • on January 18, 2010

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    Be sure you use natural -- unsalted -- almonds in this recipe, or yes, it will be too salty. Excellent tasting AND money saving!!

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