You’d think with all the sweet and tempting things I bake on a regular basis, I’d be a blimp. Truth is, I watch my weight and diet like a hawk. So when I find a snack that’s low-calorie and delicious like these ginger almonds, I’m hooked.
This recipe comes courtesy of food expert Alton Brown. I’m a huge fan of his Good Eats series in which he takes on everyday foods, recipes and culinary techniques, and explains them in a simple manner. (Sounds familiar, no?) But over the years, working on his food show caused him to put on quite a lot of weight.
When Alton decided to do something about his weight, he changed his diet and lost 50 pounds. Key to his success was devising a snack that would keep him sated with minimal calorie intake, hence the ginger almonds.
Although Alton’s recipe was not too difficult to begin with, I’ve made some changes to make it even simpler.
- 1 tbsp ground ginger
- 1 tsp sesame oil
- 1/2 tsp cayenne pepper (opt.)
- 1 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 1 pound whole raw almonds
Step 1: Preheat your oven to 120°C (250°F). In a large bowl, combine the ginger, sesame oil, cayenne pepper, soy sauce, and Worcestershire sauce. Pour in the almonds and toss them to coat.
Step 2: Spread the almonds on a foil-lined sheet pan. Try your best to get them in a single layer. Bake for 50 minutes.
By having a long, slow roast in the oven, the flavourings dry out to leave a delicious savoury coating on these satisfyingly crunchy almonds. (If your almonds aren’t crunchy, because every batch of almonds is going to be different, feel free to pop them back in the oven for another 15 minutes.)
Be warned: these almonds are extremely moreish, but limiting your portions to a dozen makes for a delicious, guilt-free snack that’s less than 100 calories!