Coat almonds in sugar and spices, including ginger, for savory munchables the holidays and beyond. Actually, 5 cups of any combination of nuts will work!
cups blanched whole almonds
tablespoon grated gingerroot
teaspoons garlic salt
teaspoon dry mustard
teaspoon onion powder
cup butter or margarine, cut into pieces
Heat oven to 325°F. In 15x10x1-inch pan, spread almonds. Bake 25 to 30 minutes, stirring occasionally, until lightly toasted.
Meanwhile, in small bowl, mix remaining ingredients except egg whites and butter; set aside. In large bowl, beat egg whites with electric mixer on high speed until soft peaks form. Continue beating, gradually adding sugar mixture. Fold in almonds.
Place butter in same pan. Place in oven 3 to 5 minutes or until butter is melted. Spread almond mixture over butter. Bake 30 to 35 minutes, stirring every 10 minutes, until almonds are brown and no butter remains. Cool completely, about 1 hour. Store in airtight container.
Any mix of nuts equaling 5 cups can be substituted for the almonds.
These almonds can be made up to a week before the party. Store in an airtight container.
NUTRITION INFORMATION PER SERVING
Serving Size: 1/4 Cup
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.