GINGER-GLAZED ALMONDS WITH DRIED FRUIT

1 tablespoon unsalted butter
1 1/2 tablespoons packed light brown sugar
1 tablespoon water
1 1/2 tablespoons peeled and finely grated fresh ginger
3/4 teaspoons kosher salt or sea salt
1/8 teaspoon ground ginger
1 cup whole blanched or natural almonds
Cooking spray
1 cup dried berries, cherries, cranberries, mango, apricot, apple, pear or other dried fruit

Preheat oven to 300 degrees F. Line baking sheet with foil and coat with cooking spray.

Melt butter in large skillet on medium heat. Stir in sugar, water, fresh ginger, salt and ground ginger. Cook until sugar dissolves. Stir in almonds and remove from heat.

Spread almonds onto prepared cookie shweet and bake 25 to 35 minutes, stirring once, until almonds are golden. Transfer almonds to rack and cool completely.

Loosen with a spatula and combine with dried fruit. Store in airtight container for up to three days.

Source: the Almond Board of California