Tamari Almonds

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(From Mrs. Wheelbarrow’s Kitchen) Aviva Goldfarb of The Six O'Clock Scramble shares this recipes. See the full post at Kitchen Explorers.

Total time: 25 Minutes

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Ingredients

  • 1 lb. raw almonds
  • 1/4 cup (scant) low sodium tamari

Directions

  1. Preheat oven to 325°. Line a baking sheet with parchment paper.  In a bowl, toss the almonds with the tamari until they are well coated (for a spicy kick, add a pinch of wasabi powder).
  2. Spread the almonds out on the baking sheet and allow them to dry a little while the oven heats up.  Toast the almonds in the center of the oven for 18 minutes.
  3. Remove the pan from the oven and loosen the almonds from the parchment paper using a spatula.  Remove the paper and spread out the almonds on the hot baking sheet, shaking well. Pop them back in the oven for two minutes to dry out a little more. Remove and allow the almonds to cool completely on the pan.
  4. Store in an airtight container for up to 1 month.
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