Trio of Glazed Nuts, Part I
Jasmine Tea and Ginger Glazed Nuts

So I've been obsessed lately with tea, and how it can be used in cooking (It may have something to do with the fact that I gave up caffeine for 21 days, which I'm 5 days into and amazingly enough, still alive). Tea can be a wonderful and different addition to recipes, and over the next few weeks, I have a few things I'd like to try.

But I thought I'd start out with nuts, since almost everyone loves them. Whenever I have people over, or I'm entertaining, I always try and have some type of munchy snack out. Nuts fit that category, and there are literally a million different ways they can be spiced up.

Over the next 3 days, I plan on unveiling the fruits of my experimentation with 3 different versions of glazed nuts. Today's is a jasmine tea glazed almond, with the wonderful addition of crystallized ginger. The jasmine and ginger work so well together, and the recipe is surprisingly easy to make.

Don't forget to check back tomorrow for Part II!



Jasmine Tea and Ginger Glazed Almonds
1 c raw almonds
1/4 c sugar
pinch of salt
2 jasmine tea bags, or 1 generous tsp of jasmine tea
1/4 c finely chopped crystallized ginger

In large pan, combine almonds and sugar over medium high heat. Stir frequently until sugar starts to melt. Lower heat, and stir continuously for 10 minutes, or until sugar starts to fully melt and cover nuts. Add tea and continue to cook for an additional minute or two, until nuts are well glazed and tea is well mixed in. Add ginger, and stir until well mixed. Pour onto sheet of wax paper on a cooling rack, and spread out. Allow to cool. Store in tightly-sealed container.