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I’ve been craving gingerbread since October. No kidding. I just want one delicious square – perfectly spiced with just the right amount of molasses and a drizzle of glaze. But where did the month go? I had all intentions of wrapping up work, planning out a fantastic 2017 (complete with a shiny new planner and pens), and leaving plenty of time to bake all the goodies this week. Well… That. Didn’t. Happen. I know you feel me.
I still have tons of work to do but visions of sugar plums are dancing in my head. Though I won’t have time to create all the fun, sweet treats I’ve saved on Instagram and Pinterest, I did squeeze in a taste. This Gingerbread Glazed Almond recipe was the quick fix I needed to satisfy my relentless gingerbread craving (temporarily).
[Tweet “You’re just 20 minutes away from Gingerbread Glazed Almonds!”]
This month’s Recipe Redux theme required us to grab a cookbook and choose a recipe on any page in the numbers 2016. The goal was to be inspired or make the recipe a bit healthier. I rarely cook from cookbooks anymore but this reminded me just how much I love it.
I pulled out one of my favorite cookbooks, The Better Homes and Gardens Bridal Edition. Yes. There’s a story on how I got this cookbook but nope – not going there. It’s a beautiful cookbook, packed with classic recipes and elegant ones for entertaining and making special memories. (It makes a great gift for any newlyweds in your life.)
On page 60, I found a recipe for Sweet Spiced Walnuts. While these sound great, I immediately thought about how I can make them holiday appropriate. I also wanted to leave out the egg to keep them vegan. I created the simple glaze using brown sugar, molasses, ginger, and cinnamon. After an easy toss and roast in the oven, my Gingerbread Glazed Almonds were done!
If you haven’t finished your holiday shopping yet, these Gingerbread Glazed Almonds might be an answer. With only a few ingredients and less than 30 minutes from start to finish, it makes an easy homemade food gift. Make a big batch. Pack in individual tins or jars and slap a bow on them. Hand deliver them to your neighbors or hand them out as thank you gifts during a holiday party or brunch.
- 1½ cup plain almonds
- 3 tablespoons light brown sugar
- 1 teaspoon molasses
- 1½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- 2 tablespoons hot water
- pinch of salt
Preheat oven to 325°F. Prepare a baking sheet fitted with parchment paper.
In a medium bowl, whisk sugar, molasses, spices and hot water until the sugar dissolves and the glaze is smooth. Add the almonds. Toss to coat.
Spread the almonds onto the prepared baking sheet in a single layer.
Roast 20 minutes, turning once. Remove from the oven. Let cool completely. Store cooled almonds in a sealed glass jar.
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