6 oz. (1 ¼ cups) raw whole almonds
1 tbsp. tamari
1/2 tsp. kosher salt
Makes 1 ¼ cups
For the 169 calories in 1 oz. (about 22 nuts) you'll get:
75 mg. Calcium
7.4 mg. Vitamin E (11 IU)
1 Stir tamari with almonds and marinate at room temperature for approximately 2 hours or until any puddling at the bottom of the bowl evaporates.
Note: Tamari is a naturally brewed sauce made traditionally from water, whole soybeans, and salt. Shoyu is a similarly brewed sauce made from water, soybeans, salt, and roasted wheat. Either can be used in this recipe; however tamari has a more pungent flavor that better complements the roasted nut.
Avoid use of commercial, chemically processed "soy sauce". It's known to contain caramel color, hydrochloric acid, sugar, and hexane, a petroleum derivative used to defat the soybeans. Yum.
2 Preheat over to 330°F.
3 Toss tamari-soaked almonds with kosher salt and spread in a single layer on a baking sheet.
Note: Lining the baking sheet with aluminum foil will reduce cleanup time.
4 Bake for 10-15 minutes, stirring every 4 minutes.
Note: At 8 or 9 minutes the almonds will just begin to brown on the inside. At 15 minutes their insides will be quite toasted.
5 Cool at room temperature for 30 minutes. Store in an airtight container in the refrigerator.
I make these often and I love them. This time I've tried adding a little bit of balsamic vinegar so we'll see how they turn out.
Ohhh, that sounds really good...
Received a link to this last month! I've made so many batches since then! Thanks for sharing.
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