Crystallized ginger and ground ginger give extra kick to this morning flavor-lifter for hot cereal or yogurt.
Preheat oven to 350°. In a medium bowl, gently toss and rub almonds with salt, ground ginger, orange zest, oil, honey, and crystallized ginger until evenly coated.
Spread almonds on a rimmed baking sheet and bake, turning nuts halfway through baking, until light golden, 5 to 10 minutes total. Let cool completely.
Toss almonds with dried pears.
Make ahead: Up to 3 days; 1 week if you add dried pears just before eating.
Note: Nutritional analysis is per serving.
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