Ginger-Orange Almonds and Pears

Photo: Iain Bagwell; Styling: Kevin Crafts

Crystallized ginger and ground ginger give extra kick to this morning flavor-lifter for hot cereal or yogurt.

Yield: Serves 10 (makes 2 1/2 cups) (serving size: 1/4 cup)
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 121
  • Calories from fat: 58%
  • Protein: 3.2g
  • Fat: 7.8g
  • Saturated fat: 0.6g
  • Carbohydrate: 12g
  • Fiber: 2.6g
  • Sodium: 26mg
  • Cholesterol: 0.0mg


  • 1 1/2 cups sliced almonds
  • 1/8 teaspoon kosher salt
  • 1 teaspoon ground ginger
  • Zest of 2 oranges
  • 2 teaspoons vegetable oil
  • 1 teaspoon honey
  • 1 tablespoon minced crystallized ginger
  • 1/2 cup chopped moist-looking dried pears


  1. 1. 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.
  2. 2. 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.
  3. 3. Toss almonds with dried pears.
  4. Make ahead: Up to 3 days; 1 week if you add dried pears just before eating.
  5. Note: Nutritional analysis is per serving.
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