- 2 tablespoons unsalted butter
- 3 tablespoons packed brown sugar
- 2 tablespoons water
- 1 tablespoon finely grated peeled fresh ginger
- 1 1/4 teaspoons kosher salt
- 1/4 teaspoon ground ginger
- 1/4 teaspoon cayenne
- 2 cups whole almonds with skins (9 oz)
- Preheat oven to 300°F.
- Melt butter in a 12-inch nonstick skillet over moderate heat. Add remaining ingredients except almonds and cook, stirring, until sugar is dissolved. Remove from heat, then add almonds and stir until coated.
- Spread almonds in a lightly oiled shallow baking pan (1 inch deep)and bake, stirring occasionally, until insides of nuts are golden (cut 1 open to test), about 25 minutes. Cool completely.